Skillet Ground Lamb With Asparagus, Peas, And Tzatziki Sauce Recipe

• 1 (16 ounce) container non-fat or 2% Greek yogurt
• 1/2 large cucumber, peeled, seeded, and grated with a microplane grater
• 1 clove garlic, grated with a microplane grater (about 1 teaspoon)
• 1 teaspoon zest and 1 tablespoon juice from 1 lime
• Kosher salt and freshly ground black pepper
• 4 white or whole wheat pitas
• 1 1/2 tablespoons olive oil
• 1 red onion, thinly sliced
• 1 1/4 pounds ground lamb
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander (optional)
• 1/2 teaspoon cayenne pepper
• 1/2 cup fresh or frozen English peas
• 1 bunch fresh asparagus, trimmed and cut into 1- to 2-inch pieces
• 1/2 cup fresh mint, thinly sliced

1. Combine the yogurt, cucumber, garlic, and lime juice in a small bowl. Season to taste with salt and pepper.
2. Toast the pitas in a dry skillet over medium heat until lightly browned. Set aside on serving plates and cover with a clean dish towel to keep warm.
3. In the same skillet, heat the oil over medium-high heat until hot. Add the onions and a pinch of salt, cooking until softened, about 3 minutes. Add the cumin, coriander, and cayenne and cook until fragrant, about 30 seconds. Add the lamb and stir until beginning to cook through and is still light pink, about 3 minutes. Add the peas and asparagus, season with salt and pepper and cook until the vegetables are tender-crisp and lamb is completely cooked through, about 2 minutes longer. Season to taste with salt and pepper.
4. Serve the lamb mixture with pita, tzatziki, and chopped mint.

yogurt, cucumber, clove garlic, lime, kosher salt, white, olive oil, red onion, ground lamb, ground cumin, ground coriander, cayenne pepper, peas, fresh asparagus, fresh mint

Taken from www.seriouseats.com/recipes/2013/06/skillet-ground-lamb-asparagus-peas-tzatziki-recipe.html (may not work)