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

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

[Photographs: Yasmin Fahr]

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.

  • Yield:Serves 4
  • Active time: 15 minutes
  • Total time:15 minutes

Ingredients

  • 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

Directions

  1. 1.

    Combine the yogurt, cucumber, garlic, and lime juice in a small bowl. Season to taste with salt and pepper.

  2. 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. 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. 4.

    Serve the lamb mixture with pita, tzatziki, and chopped mint.