"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Lamb Nachos

By IQS Healthy Family Meals

I Quit Sugar - Lamb Nachos
  • 4 servings
  • Prep - 10 mins
    Cooking - 10 mins
  • Total - 20 mins
I Quit Sugar - Lamb Nachos

These Lamb Nachos are the perfect dish to feed a mob. Whether you're having a weekend movie sesh with some friends, or having people around to watch your favourite footy team play, they'll be a real crowd pleaser.  

Servings: 4
Preparation: 10 mins
Cooking: 10 mins

Ingredients

  • 200 g natural gluten-free corn chips.
  • 2 cups Cheddar cheese.
  • 2 cups leftover Greek Lamb Shoulder (see note below).
  • 1 avocado, mashed.
  • 1 punnet cherry tomatoes, halved.
  • cayenne pepper, to serve.
  • 1 lime, cut into wedges, to serve.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4. Line a large baking tray with baking paper.

2. Spread corn chips on a baking tray and sprinkle with half the cheese. Add lamb and top with remaining cheese.

3. Place corn chips in the oven and cook for 10 minutes, or until cheese has melted.

4. Top the chips and lamb with avocado and tomato. Sprinkle with cayenne pepper and serve with Go-to-Green Salad and lime wedges, if using.


These Lamb Nachos are the perfect dish to feed a mob. Whether you're having a weekend movie sesh with some friends, or having people around to watch your favourite footy team play, they'll be a real crowd pleaser.

Ingredients

  • 200 g natural gluten-free corn chips.
  • 2 cups Cheddar cheese.
  • 2 cups leftover Greek Lamb Shoulder (see note below).
  • 1 avocado, mashed.
  • 1 punnet cherry tomatoes, halved.
  • cayenne pepper, to serve.
  • 1 lime, cut into wedges, to serve.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4. Line a large baking tray with baking paper.

2. Spread corn chips on a baking tray and sprinkle with half the cheese. Add lamb and top with remaining cheese.

3. Place corn chips in the oven and cook for 10 minutes, or until cheese has melted.

4. Top the chips and lamb with avocado and tomato. Sprinkle with cayenne pepper and serve with Go-to-Green Salad and lime wedges, if using.