Fast lamb tacos with za’atar-spiced white bean mash and cucumber-mint relish

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

20-Minute Meal

Fast lamb tacos with za’atar-spiced white bean mash and cucumber-mint relish

Soy-Free

2 Servings, 540 Calories/Serving

20 Minutes

In these easy hybrid taco-wraps, we seasoned lamb with our custom-made spice blend, za’atar, a magical contribution from Middle Eastern cooking.

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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.
  • ½ cup cooked white beans
  • Sunbasket za’atar (sumac - sesame seeds - fennel seeds - dried thyme)
  • 10 ounces ground lamb
  • 1 organic lemon
  • ½ cup organic Greek yogurt
  • 1 organic cucumber
  • 4 or 5 sprigs organic fresh mint
  • 4 round whole grain lavash
Ingredient IQ
Za’atar is the name of both a spice blend and a fresh herb that tastes a bit like thyme crossed with oregano. The spice blend only rarely contains dried za’atar; ours includes sumac, sesame seeds, fennel seeds, and dried thyme. We love to sprinkle it on everything from flatbreads and hard-cooked eggs to avocado toast.

Make It Ahead
You can make the white bean mash, lemon yogurt, and cucumber relish a day ahead (Steps 1, 3 and 4), adding 1 to 2 teaspoons lemon juice to the relish; wait to prep and add the mint until just before serving. Cover the bean mash, yogurt, and relish separately and refrigerate until ready to prepare the rest of the meal.

Nutrition per serving

Calories: 540, Protein: 37g (74% DV), Fiber: 9g (36% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 1.5g, Saturated Fat: 6g (30% DV), Cholesterol: 55mg (18% DV), Sodium: 390mg (16% DV), Carbohydrates: 54g (18% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).
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.

Instructions

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

Wash produce before use

1

Make the white bean mash

  • Rinse the white beans.
In a medium bowl, combine the beans, za’atar, and 1 to 2 teaspoons [2 to 3 tsp] oil. Using a fork, masher, or the bottom of a bowl, mash the beans to a coarse paste. Season to taste with salt and pepper.

2

Prep and cook the lamb

  • Cut a small corner from the ground lamb packages and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons [3 to 4 tsp] oil until hot but not smoking. Add the lamb, season with salt and pepper, and cook, stirring to break up the meat, until browned and cooked through, 5 to 7 minutes. Transfer to a plate. Wipe out the pan if using to toast the lavash.
While the lamb cooks, prepare the lemon yogurt and cucumber-mint relish.

3

Make the lemon yogurt

  • Zest and juice the lemon, keeping the zest and juice separate. [Zest and juice 1 lemon; save the remaining lemon.]
In a small bowl, stir together the yogurt, lemon zest, 2 teaspoons [4 tsp] lemon juice, and 1 teaspoon [2 tsp] oil; season to taste with salt and pepper.

4

Prep the cucumber-mint relish

  • Peel the cucumber, if desired, and trim the ends; cut the cucumber in half lengthwise. Cut the halves lengthwise into ¼-inch-thick slices, then crosswise into ¼-inch pieces.
  • Strip the mint leaves from the stems; coarsely chop or tear the leaves.
In a medium bowl, stir together the cucumber and mint; season to taste with salt and pepper.

5

Toast the lavash; assemble the tacos

On the stovetop directly over a flame, or in the same pan used for the lamb over medium heat, warm the lavash, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster.
Spread the white bean mash on the lavash, leaving a ½-inch border around the edges, and top with the lamb. Garnish with the cucumber-mint relish and lemon yogurt. Fold over to form “tacos.”

Serve

Transfer the lamb tacos to individual plates and serve any remaining cucumber-mint relish and lemon yogurt on the side.
Kids Can!
  • Rinse the beans.
  • Mash the beans.
  • Juice the lemon.
  • Stir the lemon yogurt.
  • Strip and tear the mint leaves.