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


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

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.


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

Wash produce before use


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.


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.


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.


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.


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.”


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.