Generally, when I think Tex-Mex I think of spicy, but not everybody is into spicy flavors. These Lamb Hard Tacos have just a bit of kick but are really savory and juicy. They have a Mediterranean vibe to them thanks to a fresh cucumber salsa and minted yogurt sauce on top!
They might just be the perfect mash-up between Tex-Mex and Greek! As a bonus, they take just minutes to whip up!
It can be hard to find quality, sustainably-raised lamb in grocery stores, which is why I’m so excited that Superior Farms now offers direct-to-consumer sales! These Ground Lamb Tacos are a refreshing lift from your standard hard taco!
Be sure to check the end of this post for details on a special deal for Macheesmo readers!
Lamb Hard Tacos
Ingredients
- 1 tablespoon olive oil
- 1 pound Superior Farms Ground American Lamb
- 2 cloves garlic, minced
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons onion powder
- 1 tablespoon mild chili powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 12 hard taco shells
- ½ cup crumbled cotija or feta cheese
Quick Cucumber Salsa:
- 1 ripe tomato, diced
- ¼ red onion, diced
- ½ cucumber, diced
- Pinch of salt
Minted Yogurt Sauce:
- 1 cup whole milk yogurt
- 1 tablespoon minced mint
- ½ lemon, juice only
- Pinch of salt
Instructions
- In a medium skillet over medium heat, add olive oil and ground lamb, using a spatula to break it up as you cook. Continue to cook lamb until it’s mostly cooked and crumbled, maybe 7-8 minutes. Add minced garlic and spices to the ground lamb and ¼ cup water. Turn heat down to medium-low and continue to simmer, stirring regularly, until you are ready to serve.
- Make the salsa by finely dicing the vegetables and mixing together with a pinch of salt.
- Make yogurt sauce by combining together all ingredients. Stir until smooth.
- To make tacos, add some crumbled cheese to your hard taco shells (I recommend warming the taco shells in a 250˚F oven for a few minutes). Then add a spoonful or two of the ground lamb filling. Top with salsa and yogurt sauce. Serve immediately!
- Leftover taco fillings keep well in the fridge for a few days. Reheat meat gently over low heat or in the microwave in 30 second bursts.
Nutrition
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Making the Lamb Taco Fillings
The lamb filling for these tacos is lightly spiced and easy to cook!
In a medium skillet over medium heat, add olive oil and ground lamb, using a spatula to break it up as you cook. Continue to cook lamb until it’s mostly cooked and crumbled, maybe 7-8 minutes. Add minced garlic and spices to the ground lamb and ¼ cup water. Turn heat down to medium-low and continue to simmer, stirring regularly, until you are ready to serve.
The salsa for these tacos is a bit different. It’s not spicy at all, but has excellent crunch and is really bright and fresh.
Make the salsa by finely dicing the vegetables and mixing together with a pinch of salt.
The tacos do need something creamy as well, so I make yogurt sauce by combining together all ingredients. Stir until smooth.
To make tacos, add some crumbled cheese to your hard taco shells (I recommend warming the taco shells in a 250˚F oven for a few minutes). Then add a spoonful or two of the ground lamb filling. Top with salsa and yogurt sauce. Serve immediately!
Leftover taco fillings keep well in the fridge for a few days. Reheat meat gently over low heat or in the microwave in 30 second bursts.
CHOMP!!
Superior Farms Lamb
This recipe is easily doubled and makes great quick lunches during the week, so I encourage you to try it out for yourself!
Here are a few other great lamb recipes!
- Sous Vide Rack of Lamb
- Lamb Spiedies
- Greek Nachos
- Balsamic Glazed Lamb Meatball from Superior Farms
