This recipe appears in:Skillet Suppers: Ground Lamb with Asparagus, Peas, and Tzatziki Sauce
I find shucking peas to be relaxing and almost meditative, but if you're in a time crunch or fresh peas aren't in season, then frozen peas are a great substitute.
About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!
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- 1 (16 ounce) container non-fat or 2% Greek yogurt
- ½ 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
- ½ teaspoon ground coriander (optional)
- ½ teaspoon cayenne pepper
- ½ cup fresh or frozen English peas
- 1 bunch fresh asparagus, trimmed and cut into 1- to 2-inch pieces
- ½ cup fresh mint, thinly sliced
Combine the yogurt, cucumber, garlic, and lime juice in a small bowl. Season to taste with salt and pepper.
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.
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.
Serve the lamb mixture with pita, tzatziki, and chopped mint.