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  • 500g Warilba lamb mince
  • 2 wholemeal Lebanese pita breads, cut into 7cm triangles
  • 1 tbsp olive oil
  • 1 red capsicum, thinly sliced
  • 400g napolitana tomato pasta sauce
  • 2 tbsp fresh oregano leaves, finely chopped +extra small leaves, to serve
  • 1/4 cup pitted kalamata olives, sliced
  • 80g feta cheese, crumbled
  • Tzatziki, green salad and lemon wedges, to serve


  1. Preheat oven to 180°C (160°fan-forced). Line 2 large baking trays with baking paper. Spread pita in a single layer and spray both sides lightly with oil spray. Bake for 8-10 minutes, turning halfway, or until crisp and golden. Set aside.
  2. Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Cook mince, breaking up with a wooden spoon, for 4-5 minutes or until browned. Add capsicum and cook for 2 minutes. Add sauce, reduce heat to medium-low and simmer for 3-4 minutes or until sauce thickens slightly. Stir through oregano.
  3. Arrange pita crisps in base of a baking dish. Top with lamb mixture, sprinkle with olives and cheese. Bake in oven for 5-7 minutes or until cheese is lightly golden.
  4. Sprinkle with oregano leaves. Serve lamb nachos with tzatziki, green salad and lemon wedges.

Handy Tips

  • Sliced lamb rump or leg steaks or would also work well in this recipe.
  • Use grated mozzarella instead of feta for a cheesier nachos.
  • Any choice of tomato pasta sauce would work in this recipe – napolitana contains garlic, onions, carrots and herbs.


Recipe and image sourced from Meat and Livestock Australia.