- Level: Easy
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 324
- Total Fat
- 21 g
- Saturated Fat
- 8 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 4 g
- Sugar
- 1 g
- Protein
- 17 g
- Cholesterol
- 53 mg
- Sodium
- 407 mg
- Level: Easy
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 324
- Total Fat
- 21 g
- Saturated Fat
- 8 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 4 g
- Sugar
- 1 g
- Protein
- 17 g
- Cholesterol
- 53 mg
- Sodium
- 407 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F.
- In a small saute pan over moderate heat, cook the lamb until browned and cooked through, about 10 minutes. Season with salt and pepper. Using a slotted spoon, transfer the lamb to a small bowl. Brush the pita bread using the fat in the pan. Cut each pita into 8 wedges and place on a sheet pan. Bake until golden, about 10 minutes.
- In a shallow baking dish, layer half the pita wedges, half the lamb, half the hummus and half the feta. Make 1 more layer in the same order. Bake the nachos in middle of the oven until the cheese is melted, 5 to 7 minutes. Remove from the oven and sprinkle with parsley. Serve immediately.
- BYOC: Use your favorite hummus; try lemon or garlic if you prefer no heat.
