It’s been a few weeks since we had Tapas Monday at our house. Between business travel and family obligations, we have not been at home together on a Monday night recently. So, yesterday I was quite excited to plan our dinner. With a freezer full of meats from a recent shopping trip, I decided that I would create a theme out of the meat I chose.
After checking out my options, ground lamb seemed like an excellent starting point. Lamb makes me think of Greek food, which led me to wondering what fun appetizer I could make with a Greek theme. So, rather than make a traditional Greek dish, I decided to create some nachos with a bit of Greek to them.
To make this dish resemble its ethnicity, I made homemade pita chips. I love them because they are easy to make, low calorie, and quite tasty. The ground lamb was seasoned and served with an assortment of toppings: diced tomatoes, diced kalamata olives, and a feta cheese sauce.
After a day of meetings, deadlines, driving kids to activities, and homework review, we look forward to our Tapas Mondays. When the clock strikes nine, it is with great excitement that we sit at our dining room table for great food and wonderful conversation. We both thought this appetizer was delicious. However, the best part of the meal was having some quiet time together.
For another lamb recipe that would make a fine appetizer, try my Greek lamb meatballs.
- 1/2 tablespoon olive oil
- 1 small onion, diced
- 2-3 cloves garlic, minced
- 1 pound ground lamb
- 1/2 small eggplant, diced
- 1 teaspoon oregano
- 2 teaspoons chili powder
- 1 teaspoon cumin
- salt & pepper
- 1-1/2 tablespoons unsalted butter
- 1-1/2 tablespoons all-purpose flour
- 1 cup whole milk
- 3 ounces feta cheese, crumbled into small pieces
- Salt & pepper
- Heat a large nonstick skillet over medium heat.
- Coat bottom of pan with olive oil, and add onion.
- Saute for 5 minutes.
- Add garlic, and saute for another minute.
- Add lamb, and cook until thoroughly browned.
- Drain meat on paper towel lined plate to remove excess grease.
- Return meat to frying pan, and add eggplant, oregano, chili powder, and cumin.
- Stir to combine well, and cook for another 5 minutes.
- Add salt and pepper (and additional oregano, chili pepper, or cumin, if needed) to taste.
- Serve with pita chips, homemade or store bought, and top with feta cheese sauce.
- Melt butter in a small saucepan over medium heat.
- Once melted, add flour, whisking for 1 or 2 minutes.
- Slowly add milk, whisking continuously until sauce thickens and begins to boil.
- Add feta, stirring until cheese has melted.
- Taste sauce, and add salt, pepper, and additional feta, if needed.
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