4 SERVINGS    20 MINUTE PREP TIME     10 MINUTE COOK TIME

INGREDIENTS

1 ¹/₂ lbs ground Shepherd’s Pride or Cedar Springs Lamb
1 ¹/₂ cups chopped onions
2 tsp minced garlic
1 tsp dry oregano
1 tsp smoked paprika
¹/₂ tsp crushed, toasted fennel seeds
¹/₂ tsp cracked black pepper
Kosher salt, as needed
6 cups plain pita chips
1 cup diced ripe tomatoes
¹/₂ cup sliced scallions
¹/₂ cup crumbled plain feta
¹/₂ cup sliced pitted Kalamata olives
¹/₂ cup Greek-style nonfat yogurt
4 mint sprigs

DIRECTIONS

1. In a large skillet, cook lamb over medium-high heat until almost completely browned, approximately 4 to 5 minutes, stirring often.
2. Stir in onions, garlic, oregano, paprika, fennel and pepper; continue to cook 4 to 5 minutes, until the onions are almost golden. Adjust seasoning with salt.
3. Remove from heat; keep warm until ready to serve.
4. For each serving, place 1 ¹/₂ cups warmed pita chips in a wide soup plate; top with 1 cup lamb-onion mixture.
5. Sprinkle with ¹/₄ cup tomatoes, 2 tablespoons scallions, 2 tablespoons feta and 2 tablespoons olives.
6. Top with 2 tablespoons yogurt and garnish with a sprig of mint. Serve hot.