These ground American lamb nachos with carrots, onions, peas and radishes are topped with crumbled feta cheese for a bright and fresh spring take on nachos. Enjoy them straight off the baking sheet for an easy seasonal dinner or appetizer.
*This post is sponsored by the American Lamb Board. All content and opinions are my own.
I may have just posted a nacho recipe with these BBQ pulled pork nachos back around the Superbowl but given how much things have changed since then, it feels like a lifetime ago.
Plus, if we’re all gonna be stuck inside with no end in sight these days, I say there’s nothing wrong with nachos becoming a weekly thing!
I’m partnering the American Lamb Board again this year. Some of my favorite recipes on this site were created in collaboration with ALB!
Recipes like these Apple Cider Braised Lamb Shanks and Skillet Lamb Chops and Cipollini Onions with Tarragon Honey Mustard Sauce are long time favorites and these lamb nachos are quickly becoming another!
I think a lot of us think of lamb as the mascot of spring so I ran with that in this recipe and used every spring vegetable I could find at the store along with seasoned ground lamb all piled high on some corn tortilla chips and lots of salty crumbled feta cheese.
They’re not your “typical” nacho recipe (for that, check out my carne asada nacho recipe), but if you love celebrating seasonal eating like I do, I think you’ll enjoy them.
From fresh spring onions to colorful radishes and crisp fresh peas, these lamb nachos have the spring season cornered in a delicious way!
HOW TO MAKE SHEET PAN LAMB NACHOS
Sheet pan recipes get a lot of hype and for good reason – they’re so simple!
And guess what? Nachos are pretty much always a sheet pan recipe!
Using a small baking sheet you build the nachos layer by layer starting with a base of tortilla chips.
After the tortilla chips, layer on the seasoned ground lamb (you could also use leftover braised lamb instead of ground meat), shredded carrots, peas, radish slices and roasted, chopped spring onions.
Top with a generous crumble of feta cheese and repeat for 3 or 4 layers until all the ingredients are used up.
Place the baking sheet into the oven for just about 5 minutes to warm everything through.
When ordering nachos at a restaurant and they give you the choice of meat or not, I always choose to add the meat and make a meal of it instead of an appetizer.
Using the American ground lamb in these does just that. The delicate flavor of American lamb pairs so nicely with the fresh spring vegetables.
The result is a light and bright nacho recipe with tons of color and a good dose of vegetables in each serving.
Using American lamb (over the imported lamb you often see in the grocery store) you’re also:
- Supporting local farmers throughout America.
- Eating lamb that’s up to 10,000 miles fresher than imported lamb.
- Supporting family farming – raising lamb in the U.S. is often a family affair with more than 80,000 family owned operations.
- Getting a quality product – the majority of sheep in the states graze pastures for most of their lives.
The spring holiday season accounts for nearly 20% of U.S. lamb consumption. Additionally, 50% of American Lamb is sold through foodservice.
Due to the current situation with so many restaurant closures, the industry has lost valuable business. Spring lamb retail sales are now more important to lamb farmers and ranchers than ever.
So, when you purchase American Lamb this season and (hopefully) make these lamb nachos, you’ll be directly helping families and farms in your community!
Let’s first talk about the cheese in these lamb nachos.
While feta cheese goes perfectly with lamb and these tender spring vegetables, I’ll be the first to admit it doesn’t really melt. So if that’s a deal breaker for you with nachos, I’ve got two options:
- Use feta along with another “melty” cheese. You’ll get the best of both worlds this route. I’d suggest a mild cheddar or something else similar without too much “flavor”. The spring vegetables and lamb should be the stars here, not the cheese.
- Make a feta “sauce”. Basically, a cheesy tzatziki! Combine the feta cheese with some yogurt or kefir in a food processor along with dill, oregano, garlic, salt and pepper and olive oil. Process until smooth and creamy and drizzle that over the nachos for a “wetter” cheese sauce option.
For the spring vegetables, use what you can find! I realize right now in the midst of this craziness and social distancing, we’re not flocking to grocery stores like before.
Can’t find tender spring onions? Use regular green onions or leeks (stick to mostly the white part).
Don’t have fresh peas on hand? I bet you have some in your freezer! Those work just as well. Carrots and radishes should be easier to acquire.
More Spring Recipes:
More Lamb Recipes:
Spring Lamb Nachos
- 1/2 pound ground American lamb
- 1 tablespoon chopped fresh dill or 1/2 teaspoon dried
- 1/2 teaspoon dried oregano
- salt and pepper to taste
- 2 spring onions trimmed, cleaned and sliced lengthwise
- 1 tablespoon extra virgin olive oil
- 1 radish thinly sliced
- 1/2 cup fresh peas
- 1/2 cup shredded carrots
- 8 ounces corn tortilla chips
- 4 ounces crumbled feta
- Cook lamb in medium skillet over medium-high heat with dill, oregano, salt and pepper until browned and temperature reaches 160°F. Set aside.
- Preheat oven to 400°F. Place spring onions on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast for 15 minutes flipping half way through. Remove from oven, let cool then chop.
- Assemble the nachos on a small baking sheet. Start with a layer of tortilla chips then layer cooked lamb, roasted spring onions, peas, radishes, carrots and feta. Repeat for 3 or 4 layers until all ingredients are used up.
- Place nachos in the oven for 5-7 minutes just to warm through and slightly soften the feta.
- Remove garnish with extra fresh dill and mint if desired and serve immediately.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.