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Recipe Friday: Greek-Style Lamb Nachos

Who says you can't enjoy a meal together in the middle of a pandemic? True Aussie Beef & Lamb certainly doesn't agree with that! 

On January 26, which just so happened to be Australia Day, True Auddie Beef & Lamb united over 2,000 people for a virtual dinner party as they attempted to break the Guinness World Records title for “Most Users in a Dinner Party Hangout.”  

"We all need some bright spots on our calendar especially when it is difficult to get out of the house right now," said Catherine Golding, Business Development Manager - North America for True Aussie Beef & Lamb. "So, we created a truly interactive virtual experience that combined the best of food, travel and culture."

Chef Christophe Joignant from Capital City Club submitted this photo for the word record attempt. Photo courtesy True Aussie Beef & Lamb.

Guinness World Records are currently reviewing Aussie Beef & Lamb attempt to ensure that they met all of the requirements. Each of the photos submitted had to feature the following items to be counted towards the official guest count: 

  • You (or the person participating)
  • Your dinner plate with 2 different items on it 
  • Your fork
  • Your drink
  • Your napkin

During the event, attendeees uploaded photos of themselves enjoying their dinner, while being trreated to demos from some of True Aussie Beef & Lamb's partner chefs, including Chef Adam Moore, Chef Jet Tilaand, and Chef Alexa Santos. 

Check out this recipe from Santos for Greek-style lamb nachos. Maybe whip some up for the Superbowl on Sunday? 


Greek-Style Lamb Nachos

Yield: 6-18


8 pieces white pita bread, cut into small triangles
¼ cup olive oil, divided
kosher salt, to taste
freshly ground pepper, to taste
2 cups cherry tomatoes, halved
1 large English cucumber, chopped
1 (15 ounce) can chickpeas, drained
2 T red wine vinegar
1 cup plain Greek yogurt
¼ cup mint, chopped and divided
¼ cup parsley, chopped and divided
2 T fresh oregano, chopped and divided
2 T fresh dill, chopped and divided
3 T fresh lemon juice
1 pound True Aussie Ground Lamb
1 small red onion, finely diced
5 garlic cloves, minced
1 tsp crushed red pepper flakes
1 cup shredded Mozzarella cheese
½ cup pitted Kalamata olives, chopped
½ cup crumbled Feta cheese


  1. Preheat oven to 375° F. Spread the pita triangles out among two large baking sheets. Drizzle the pita triangles with 2 tablespoons olive oil, salt and pepper. Toss to evenly distribute. Bake for about 15 minutes, flipping halfway through, until golden brown and crunchy. Once done, remove from the oven and let sit on the baking sheets, leaving the oven on as well, you will use it later to melt the cheese.

  2. Prep cucumber, tomato and chickpea salad. In a small bowl, combine cherry tomatoes, cucumber, chickpeas, 1 tablespoon olive oil, red wine vinegar, salt and pepper. Set aside.

  3. Prep the mint and yogurt sauce. In a small bowl, combine the yogurt, half of the mint, half of the parsley, half of the oregano, half of the dill, lemon juice. Season with salt and pepper, to taste.

  4. Cook the True Aussie Ground Lamb. Heat a large skillet over medium-high heat, and add 1 tablespoon olive oil. Once hot, add in ground lamb and break up the meat. Cook until browned, 10 to 15 minutes. Add in chopped red onion, garlic, salt, pepper, red pepper flakes, remaining mint, remaining parsley and remaining oregano. Stir to combine and cook for 2-3 more minutes, until garlic is fragrant. Remove from heat and set aside.

  5. Evenly distribute mozzarella cheese over the pita “chips.” Put back into the oven for about 4 minutes, until cheese is nice and melted. Remove from the oven. Add the cooked True Aussie Ground Lamb on top, followed by the cucumber/tomato/chickpea salad. Next, drizzle on the mint & yogurt sauce, followed by crumbled feta cheese and Kalamata olives. Squeeze some additional lemon juice on top, and garnish with some sprigs of dill. Enjoy