Lamb and Feta Nachos

Ingredients

• 2 pounds boneless lamb shoulder or leg
• 4 garlic cloves, minced
• 1 lemon juiced
• 1/4 cup olive oil
• 1 tablespoon oregano
• .5 onion
• salt
• pepper
• I bag tortilla chips
• 1 avocado, diced
• 2 Roma tomatoes, diced
• 1 cup Kalamata olives, sliced
• 1- 2 cups tzatziki sauce
• 12 ounces feta cheese
• lemon slices to garnish (optional)

Instructions

1. In a large Ziploc bag, place lamb, 4 garlic cloves minced, squeeze the juice from one lemon, 1/4 cup olive oil, 1 tablespoon oregano, .5 sliced onion and a dash of salt and pepper. Place in fridge and let marinate for minimum of 2 hours. I let it marinate overnight.
2. Place the marinated lamb in the crockpot on low of 8 hours with the onion.
3. Shred the lamb. I removed the onion but you can keep it for the nachos if you would like.
4. Preheat oven to 350 degrees.
5. Diced tomatoes, avocado and slice olives.
6. On a baking sheet, spread out your tortilla chips.
7. Layer the tortilla chips with the shredded lamb, feta cheese and olives.
8. Let bake 10-12 minutes.
9. Layer the diced tomatoes, avocado and drizzle your tzatziki sauce.
10. Garnish with sliced lemon if you wish.
11. Enjoy!