- 500g Warilba lamb mince
- 2 wholemeal Lebanese pita breads, cut into 7cm triangles
- 1 tbsp olive oil
- 1 red capsicum, thinly sliced
- 400g napolitana tomato pasta sauce
- 2 tbsp fresh oregano leaves, finely chopped +extra small leaves, to serve
- 1/4 cup pitted kalamata olives, sliced
- 80g feta cheese, crumbled
- Tzatziki, green salad and lemon wedges, to serve
- Preheat oven to 180°C (160°fan-forced). Line 2 large baking trays with baking paper. Spread pita in a single layer and spray both sides lightly with oil spray. Bake for 8-10 minutes, turning halfway, or until crisp and golden. Set aside.
- Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Cook mince, breaking up with a wooden spoon, for 4-5 minutes or until browned. Add capsicum and cook for 2 minutes. Add sauce, reduce heat to medium-low and simmer for 3-4 minutes or until sauce thickens slightly. Stir through oregano.
- Arrange pita crisps in base of a baking dish. Top with lamb mixture, sprinkle with olives and cheese. Bake in oven for 5-7 minutes or until cheese is lightly golden.
- Sprinkle with oregano leaves. Serve lamb nachos with tzatziki, green salad and lemon wedges.
- Sliced lamb rump or leg steaks or would also work well in this recipe.
- Use grated mozzarella instead of feta for a cheesier nachos.
- Any choice of tomato pasta sauce would work in this recipe – napolitana contains garlic, onions, carrots and herbs.
Recipe and image sourced from Meat and Livestock Australia.