Taco Tuesday: Greek Lamb Tacos

The weekend is over, September is here and the buzz of Fall is sweeping over the internet. I've seen numerous gleeful posts on Facebook about Pumpkin Spice Latte's, and alas I must face the end of summer. I can't say that this thrills me, but I do look forward to the foods and flavors of Fall. 

As tomatoes reach the close of their season, I made use of them one more time in this Greek-inspired taco. I have made a few different lamb chop recipes, but ground lamb was new for me. I will admit, that lamb is not for everyone as it is a bit gamey. But, I thought that the gamey taste was toned down considerably by the tzatziki sauce and the tomato-cucumber relish. And served on a pita instead of a traditional tortillas was a good addition.  

All-in-all I really enjoyed the taco and I'm glad to have another lamb dish under my culinary belt ;)

Greek Lamb Tacos
Source: Jeff Mauro

Ingredients

• 1 tablespoon olive oil
• 2 pounds ground lamb
• Kosher salt and freshly ground black pepper
• 1/2 red onion, minced
• 1 teaspoon dried oregano
• 4 cloves garlic, minced
• 1 tablespoon tomato paste
• 2 tablespoons dry red wine

 Feta Mint Tzatziki

• 1 English cucumber
• Salt
• 1 cup whole-milk Greek yogurt
• 1/2 cup crumbled feta cheese
• 1 clove garlic, minced or pressed
• 2 tablespoons minced fresh mint

Cucumber Tomato Relish

• 1 tablespoon extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 2 firm tomatoes, seeded and diced
• 1 English cucumber, seeded and diced
• 1/2 red onion, diced
• Freshly ground black pepper
• 4 non-pocket pitas, oiled and lightly griddled on each side

Preparation

1. For the cucumber tomato relish, toss the olive oil, vinegar, tomatoes, cucumbers and onions in a bowl and adjust the seasoning if necessary. Cover and let sit at least 1 hour to allow the flavors to combine.
2. For the tzatziki, grate the cucumber on the large holes of a box grater and place in a fine-meshed strainer or cheese cloth fitted over a bowl. Salt the cucumber and let sit 10 minutes. Then squeeze out any excess moisture. Add the strained cucumber into a bowl with the yogurt, feta, garlic and mint. Cover and refrigerate until ready to useAdjust the seasoning if necessary.
3. Heat the oil over medium-high heat in a large skillet. Add the lamb, sprinkle with salt and pepper, and cook until the meat browns. Remove the lamb with a slotted spoon and set aside.
4. Reduce the heat to medium and saute the onions in the lamb juices until soft, about 5 minutes. Add the oregano and garlic and cook until fragrant. 
5. Add the tomato paste and cook until it caramelizes, about 3 minutes. Add the red wine and deglaze the pan, scraping any bits up that have adhered to the pan.
6. Add the lamb back in, stir and set aside.
7. To assembled the tacos, slather the tzatziki onto the pitas, and top with lamb and relish. Fold over and enjoy!