Greek-inspired lamb tacos are a revelation. They’re proof that a great dinner can be as simple as sautéing meat with alliums and spices, and chopping up a few vegetables. Add a side salad and maybe some rice, and you have a simple dinner that’s ready in under 30 minutes.
Most cooking sites and cookbooks set out to teach something new about cooking. A better way to make dinner. A better way to eat. All the things experts know that you don’t. But an exceptional cookbook convinces you that you already know how to make a great dinner.
You’ve done the work already – learned to sweat an onion, worked out the best way to rinse lettuce, discovered a go-to dressing. The real work of dinner comes in the planning, the shopping, the thinking of how you’re going to combine ingredients that are fresh right now, and then, you know, make an actual meal.
Fresh Weeknight Meals, Made Simple
The Huckle and Goose Cookbook arrived on my doorstep exactly when I most needed help. I cook a family dinner nearly every night, but it’s nearly always haphazard, cobbled together, and very late. I’ve tried meal planning and know it’s key, but I just can’t get it down.
The authors of the Huckle and Goose Cookbook, Anca Toderic and Christine Lucaciu of the meal planning service Huckle and Goose, know my dilemma well and have brilliant solutions for the eternal struggle with dinner. Their approach is centered on seasonal food and farmer’s market shopping. Anca and Christine lay out a completely doable method for creating simple, delicious family meals in ways that embrace the season at hand.
Their recipes are fresh and vibrant, with clever twists on familiar favorites. The cooking plan lays out a clear approach for creating three seasonally inspired home cooked meals per week. Options like grilled chicken and summer vegetables, a Cajun seafood platter, a sating kale and chickpea salad, and these lamb tacos, are just the kind of meals I want to cook and enjoy. Anca and Christine’s produce-forward dishes remind me just how flavorful simple cooking can be.
Greek-inspired lamb tacos are a revelation. They're proof that a great dinner can be as simple as sautéing meat with alliums and spices, and chopping up a few vegetables. Add a side salad and maybe some rice, and you have a simple dinner that's ready in under 30 minutes.
Recipe reprinted with permission from the Huckle and Goose Cookbook by Anca Toderic and Christine Lucaciu, published by Harper Wave.
- 1 tablespoon extra virgin olive oil
- 1 yellow onion, chopped
- 5 cloves garlic, minced
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon pepper
- 2 teaspoons paprika
- 2 teaspoons dried oregano (I used fresh)
- 1 teaspoon ground cumin
- 2 1/2 teaspoons tomato paste
- 1 pound ground lamb
- 1/2 cup beer
- 8 corn tortillas, charred or warmed over an open flame
- 1 English cucumber, diced
- 1 small red onion, thinly sliced
- 1 large tomato, diced (I used cherry tomatoes)
- 1/2 cup crumbled feta cheese, more to taste
- 1/4 Greek yogurt
Place oil in a large skillet and set over medium heat.
When hot, add the onion and sauté for about 4 minutes, until soft.
Add the garlic, salt, pepper, and spices and cook for another minute or so.
Add the lamb and raise heat to medium-high. Break up the meat into smaller bits with a spoon or spatula. When the lamb is no longer pink, pour in the beer, stirring occasionally until it's completely evaporated.
Now, in order to get the lamb gorgeous, with crispy bits here and there, you have to continue cooking another 10 minutes or so. Don't stir often – the bottom of the pan with get brown, but don't worry, pay no attention. Every couple of minutes, try to stir to those brown bits along with the lamb.
Serve lamb with charred tortillas, cucumber, red onion, tomato, feta, and yogurt.