Lamb lavash tacos with ras el hanout and tzatziki

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Lamb lavash tacos with ras el hanout and tzatziki

Lamb lavash tacos with ras el hanout and tzatziki

Soy-Free, Mediterranean, Protein Plus

2 Servings, 780 Calories/Serving

30–45 Minutes

These Middle Eastern “tacos” feature our favorite lavash for the shells, filled with lamb and topped off with fragrant spices and a cucumber-yogurt tzatziki.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces ground lamb
  • 4 or 5 sprigs organic fresh mint
  • 1 tablespoon ras el hanout
  • 1 organic red onion
  • Sunbasket tomato base (tomatoes - tomato paste - garlic)
  • 1 organic cucumber
  • ½ cup organic Greek yogurt
  • 4 round whole grain lavash
  • 1 teaspoon sumac
  • 1 tablespoon sambal oelek (optional)

Nutrition per serving

Calories 780, Total Fat 42g (54% DV), Sat. Fat 15g (75% DV), Trans Fat 0g, Cholest. 145mg (48% DV), Sodium 320mg (14% DV), Total Carb. 54g (20% DV), Fiber 6g (21% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 50g
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the lamb

  • Cut a small corner from the ground lamb packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • Strip the mint leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
In a large bowl, combine the lamb, ras el hanout, and half the mint. Season generously with salt and pepper and mix gently until just combined.


Cook the lamb and sauce

  • Peel and finely chop enough onion to measure 1 cup [2 cups].
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the lamb mixture and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 3 to 4 minutes. Add the onion and cook, stirring occasionally, until softened, 2 to 3 minutes. Stir in the tomato base and cook, stirring occasionally, until the sauce thickens and the lamb is cooked through, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.
While the lamb and sauce cook, prepare the tzatziki and lavash.


Make the tzatziki

  • Peel the cucumber, if desired; cut the cucumber into ¼-inch pieces.
In a medium bowl, stir together the yogurt, cucumber, and 1 teaspoon [2 tsp] oil; season to taste with salt and pepper. Let stand while you prepare the rest of the meal.


Toast the lavash; assemble the tacos

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the lavash, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster.
Spoon the lamb mixture evenly over the lavash, leaving a ½-inch border around the edges. Fold up to form tacos.


Transfer the lamb tacos to individual plates. Top with the tzatziki and sprinkle with the sumac and remaining mint. Garnish with as much sambal oelek as you like and serve any remaining tzatziki and sambal on the side.
Kids Can!
  • Strip the mint leaves.
  • Measure the onion.
  • Stir the tzatziki.
  • Garnish the tacos with tzatziki, sumac, and mint.