Taste Pure NatureNew Zealand Beef & Lamb

Taste Pure Nature
New Zealand Beef & Lamb

Recipes & Tips

Rosemary Lamb Nachos with Gruyere Recipe

  • Servings: 4
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes

Chef George Duran whipped up these flavorful nachos for game day, but you don’t have to be a sports fan to enjoy this spread. New Zealand grass-fed ground lamb seasoned with paprika, cumin and fresh rosemary pairs perfectly with creamy Gruyere, pomegranate seeds, scallions and an herbed Greek yogurt drizzle.

Ingredients:

For the Lamb:

  • 1 lb. New Zealand grass-fed ground lamb (Tip: Look for the Taste Pure Nature logo)
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon fresh rosemary, finely chopped

For the Yogurt:

  • 1/2 cup Greek yogurt
  • 1 teaspoon dried mint or parsley
  • 1/2 teaspoon Kosher salt

For the Cheese Sauce:

  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 cups whole milk
  • 3 cups grated Gruyere cheese
  • 1 tablespoon fresh rosemary, finely chopped

To Serve:

  • Tortilla chips
  • 3 Scallions, whites and greens chopped
  • 1/2 cup pomegranate seeds

Directions:

For the Lamb:

  • 1. Add olive oil to a large saute pan and heat on medium-high heat. Cook onions until soft, about 3-4 minutes, then add minced garlic and cook 2 more minutes.
  • 2. Bring heat to high and add ground lamb. As it cooks, break into smaller pieces with a wooden spatula. Add cumin, paprika, salt and pepper and cook until the lamb is not pink anymore. Turn off heat and mix in chopped rosemary. Set aside.

For the Yogurt:

  • 3. Make yogurt sauce by mixing all of the ingredients in a small bowl. Add water, one tablespoon at a time until the yogurt easily drizzles off a spoon. Set aside.

For the Cheese Sauce:

  • 4. Melt the butter in a medium saucepan on medium heat. Once melted, vigorously whisk in flour and continue whisking until it begins to brown. Slowly whisk in milk and allow to thicken, about 3-4 minutes.
  • 5. Remove from heat and whisk in Gruyere cheese. Once smooth, add in chopped rosemary. You may whisk in more milk to thin out if it begins to solidify.

To Serve:

  • 6. Assemble nachos by placing a double layer of tortilla chips in a skillet or large shallow serving bowl and drizzle with half of the cheese sauce, lamb and yogurt. Cover with another layer of tortilla chips and drizzle the remaining cheese, lamb and yogurt, then top with green onions and pomegranate seeds. Serve immediately.
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