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4 Servings
Recipe By: Ampocernich
Shared By Ampocernich

Lamb With Mint Crema


  • 1 Tbsp vegetable oil
  • 1/2 small onion, finely chopped
  • 1 lb ground lamb
  • 1/4 tsp cumin
  • 1/4 tsp ginger
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/8 tsp cinnamon
  • 1/2 plus 1/8 tsp salt
  • 8 corn tortillas, warmed mint creama
  • 2 cups thinly sliced romaine hearts
  • 1 tbsp finely chopped cilantro
  • 1 tbsp finely chopped mint
  • 1 tbsp lemon juice
  • Mint Creama:
  • Sour cream
  • Mint
  • Cilantro
  • Lemon juice
  • Lemon zest


In a large nonstick skillet, heat oil over medium. Add onion and cook 2 minutes. Add next 7 ingredients and 1/2 tsp salt. Cook, stirring to break up lamb, about 6 minutes, until browned.

Spread each warm tortilla with 1 Tbsp mint cream. Toss romaine with cilantro, mint, lemon juice and 1/8 tsp salt

Using a slotted spoon, divide lamb evenly amount tortillas and top with romaine mixture

Mint Creama:
Stir 1/2 cup sour cream, 1 tbsp each finely chopped mint and cilantro, 1 tbsp lemon juice, 1 tsp lemon zest and 1/8 tsp salt.

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