These American lamb nachos combine seasoned ground lamb with shredded carrots, spring onions, peas and radishes, finished with crumbled feta for a bright, fresh spring spin on nachos. Serve them straight from the baking sheet for an easy seasonal dinner or appetizer.
*This post is sponsored by the American Lamb Board. All content and opinions are my own.
I shared BBQ pulled pork nachos earlier in the year, but with seasons and routines changing, this spring-style lamb nachos recipe feels especially fitting now.
Working again with the American Lamb Board, I wanted to highlight American lamb paired with early spring vegetables. Some of my favorite recipes were created with ALB, and these nachos join that list.
Think of lamb as spring’s signature protein—its flavor pairs beautifully with tender seasonal produce. Here I use ground American lamb seasoned simply, layered with carrots, peas, radishes and roasted spring onions on crispy corn tortilla chips, then finished with a generous crumble of salty feta.
These aren’t your classic loaded nachos—if you want a traditional version, try a carne asada nacho—but if you enjoy seasonal cooking, this dish delivers bright color, fresh textures and a balanced savory profile.
From crisp radishes and shredded carrots to sweet peas and roasted spring onions, the vegetables keep each bite lively while the lamb adds satisfying richness. The feta brings briny contrast that complements both lamb and vegetables.
HOW TO MAKE SHEET PAN LAMB NACHOS
Sheet-pan meals are popular because they’re simple, and nachos are no exception. Use a small baking sheet and build the dish in layers. Start with a base of corn tortilla chips, then add a layer of seasoned cooked ground lamb (or use leftover braised lamb if you prefer).
Top the lamb with shredded carrots, fresh peas, thinly sliced radishes and chopped roasted spring onions, then sprinkle with crumbled feta. Repeat for three or four layers until the ingredients are used.
Bake the assembled nachos in a hot oven for about 5 minutes—just enough to warm everything through and slightly soften the feta.
When restaurants ask if you want meat on your nachos, I always say yes—adding meat turns nachos into a meal. American ground lamb is a great option here: its mild, slightly sweet flavor pairs especially well with fresh spring vegetables.
This version feels lighter and more vegetable-forward than typical nachos, making it a great way to enjoy seasonal produce while still indulging in a comforting, shareable dish.
Choosing American lamb has benefits beyond flavor: it supports U.S. farmers and family-owned operations, and American lamb is typically much fresher than many imported options.
With spring accounting for a significant share of U.S. lamb consumption and many foodservice outlets currently impacted, retail purchases of American lamb help support communities and family farms at an important time.
SUBSTITUTIONS
Cheese: Feta complements lamb and spring vegetables, but it doesn’t melt like cheddar. If you prefer a melty cheese, try one of these options:
- Combine feta with a mild, melty cheese such as mild cheddar so you get both tang and melt. Keep the cheese accents subtle so the lamb and vegetables remain the focus.
- Make a feta sauce by blending feta with plain yogurt or kefir, fresh dill, oregano, garlic, olive oil, salt and pepper until smooth. Drizzle the sauce over the nachos for a creamier finish.
Vegetables: Use what’s available. If spring onions are hard to find, substitute green onions or the white part of leeks. Frozen peas work fine if fresh peas aren’t on hand, and carrots and radishes are typically easy to source.
More Spring Recipes:
Spring Pea and Radish Risotto
Roasted Radishes with Rosemary and Honey
Creamy Carrot Soup with White Beans and Fennel
Lemony Shaved Asparagus Tomato Salad
Honey Roasted Strawberry Feta Salad
More Lamb Recipes:
Brown Rice Penne with Lamb and Mint Pesto
Spring Gyros with Apricot Salsa
Sheet Pan Mediterranean Roasted Lamb
Pistachio Crusted Lamb Chops with Red Wine Cherries
Spicy Skillet Lamb Ragu
Explore more spring and lamb recipes for additional inspiration—now is a great time to try new dishes in the kitchen.
Spring Lamb Nachos
Ingredients
- 1/2 pound ground American lamb
- 1 tablespoon chopped fresh dill, or 1/2 teaspoon dried
- 1/2 teaspoon dried oregano
- salt and pepper to taste
- 2 spring onions, trimmed, cleaned and sliced lengthwise
- 1 tablespoon extra virgin olive oil
- 1 radish, thinly sliced
- 1/2 cup fresh peas
- 1/2 cup shredded carrots
- 8 ounces corn tortilla chips
- 4 ounces crumbled feta
Instructions
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Cook lamb in a medium skillet over medium-high heat with dill, oregano, salt and pepper until browned and the internal temperature reaches 160°F. Set aside.
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Preheat oven to 400°F. Place spring onions on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast 15 minutes, flipping halfway through. Remove, let cool and chop.
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Assemble nachos on a small baking sheet: start with tortilla chips, then layer cooked lamb, roasted spring onions, peas, radishes, carrots and feta. Repeat for three or four layers until ingredients are used.
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Place nachos in the oven 5–7 minutes just to warm through and slightly soften the feta.
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Remove, garnish with extra fresh dill and mint if desired, and serve immediately.
Nutrition
Calories: 565kcal
Carbohydrates: 45g
Protein: 23g
Fat: 33g
Saturated Fat: 11g
Cholesterol: 80mg
Sodium: 573mg
Fiber: 5g
Sugar: 4g
Nutrition information is automatically calculated and should be used as an approximation.