Greek nachos

As soon as I saw this recipe for Greek Nachos from Closet Cooking, I knew I had to make it for Robert.  He is a huge fan of Greek food... and I'm not.  I'm not anywhere near vegetarian, but I am not adventurous when it comes to meat.  I'll stick with beef, pork and chicken, thankyouverymuch.  We have a great Greek restaurant near our house, and Robert  raves about their gyro meat.  (Thankfully they make a pretty good pepperoni pizza to satisfy me and the kids).  So even though I was tempted to substitute ground beef for the lamb in this recipe, I decided to make a sacrifice and cook it the way I knew Robert would enjoy it the most.  It WAS Valentine's Day, after all.

GREEK NACHOS
Serves: 4

Ingredients:
4 whole wheat pitas, cut into wedges and toasted
1 pound Greek seasoned ground lamb (recipe below)
1 cup tzatziki (recipe below)
4 ounces feta, crumbled
1/2 cup cucumber, diced
1/2 cup tomato, diced
1/4 cup kalamata olives, pitted and chopped
1/4 cup mint, chopped


Directions:
Assemble the nachos, layering as you please.


SEASONED GROUND LAMB

Ingredients:
1 onion, chopped
4 cloves garlic, chopped
1 lemon, juice and zest
2 tablespoons plain Greek yogurt
1/4 cup olive oil
1 tablespoon oregano
salt and pepper to taste
1 pound ground lamb

Directions:
1. Mix the onion, garlic, lemon juice, lemon zest, yogurt, olive oil, oregano, salt and pepper.
2. Marinate the lamb in half of the mixture for 30 minutes.
3. Brown the lamb in a pan over medium heat.
4. Drain the grease.
5. Mix in the remaining marinade and cook for a few minutes more.

TZATZIKI SAUCE

Ingredients:
1/2 cup plain Greek yogurt
1/2 cup cucumber, peeled, seeded, and shredded, squeezed and drained
2 cloves garlic, minced
1 tablespoon chopped fresh dill or mint
1 tablespoon lemon juice
salt & pepper to taste

Directions:
1. Mix everything and let chill in the fridge for an hour or more to let the flavors mingle.