Prep: 1. Chop red onion and bell pepper. 2. Peel cucumber, shred half of cucumber, and dice other half. 3. Juice lime. 4. Chop parsley. Make sauce: 1. Combine shredded cucumber, yogurt, and lime juice. 2. Mix in diced cucumber and parsley. 3. Add in 1/4 teaspoon salt and chill until ready to serve. Make tacos: 1. Heat skillet over medium heat and add oil. 2. Add onion and cook until softened, 3-4 minutes. 3. Add lamb and season with 1 teaspoon salt, pepper, cumin, and oregano, stirring to combine. Cook until no longer pink, 3-4 minutes. Remove from heat. 4. In a dry skillet warm tortillas for a minute per side (or wrap in a damp paper towel and microwave) 5. Spoon 3 tablespoons of lamb into each tortilla, lettuce wrap, or pita, with two tablespoons of the yogurt sauce. 6. Top with bell pepper and serve.
Pick your favorite "goes with" for these tacos, whether it be tortillas, lettuce wraps, or pitas! Melissa Lanz, author of The Fresh 20 cookbook we found these in says, "I introduced my kids to this ground lamb before moving on to the more distinctive flavor of lamb chops and roasts. ...I implore you to try it before assuming the kinds won't enjoy this tender meat. Many are happily surprised."