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There are two types of people; those who LOVE lamb and those who just aren’t fans. We LOVE lamb. It pairs great with all these kind of mediterranean/middle eastern flavors.

1/2 large white onion
2 cloves garlic
1 tbsp olive oil
1 pat butter
1 lb ground lamb
sprinkle cumin (optional)
1/4 tsp red pepper flakes
1 can (14 oz) fire roasted diced tomatoes
salt/pepper to taste

to serve:

tortillas
1/2 cup crumbled feta or other cheese of your choice
lettuce

sauces (optional but highly recommended) :

in a large skillet over medium-high heat, melt butter and olive oil
dice onion and mince garlic and add to the skillet, sauté
then add the lamb and let it brown on the bottom before turning
add in cumin and red pepper flakes
once it’s all pretty evenly browned, add the tomatoes and turn it down to a simmer for 30ish minutes to let flavors develop, then turn the heat really low for another 15 minutes

this is a super simple recipe but the flavors combine beautifully and continue to develop as you let it sit.

1 large eggplant
2 cups tahini
2 tbsp capers
2 tbsp grainy mustard
1 squeeze lemon (optional)

roast eggplant directly over a grill or open burner (careful in fire alarm sensitive areas), until skin is completely blackened and blistering
remove from fire are let cool a bit then put it in a plastic bag
when it has cooled down enough (20ish minutes) peel off the skin. alternatively, cut the eggplant in half and scoop the insides out with a spoon
in a large mixing bowl, mash the eggplant and add tahini, mustard, capers and lemon juice

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Lamb Tacos with Many Sauces

Baba Ganoush