Monday, September 10, 2012

Lamb Lettuce Wraps

This is a nice Greek-Turkish fusion dish.  I ran across the recipe in Cooking Light magazine and adapted it slightly with a little less cinnamon and a bit of oregano.  And while they suggested hummus mixed with yogurt and a parsley/tomato/cucumber salad as toppings, we went full-on gyro with some tzatziki and a sprinkling of feta.  Speaking of, it would be yummy in a pita bread, although these lettuce wraps make it friendlier to folks avoiding the dreaded carbohydrate.

Lamb Lettuce Wraps
Makes 4 servings.
Adapted from Cooking Light magazine.

1 tablespoon olive oil
1 cup finely chopped onion
1 tablespoon minced garlic
6 ounces ground lamb (If your grocery doesn't carry, buy a 10 ounce bone-in lamb chop, strip off the bone and grind in your food processor.)
1/2 teaspoon cinnamon
1/2 tablespoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 Boston lettuce leaves
Garnishes: tzatziki sauce, feta cheese, toasted pine nuts, chopped mint

Heat a large skillet over high heat.  Add oil and swirl to coat.  Cook onion for 2-3 minutes until just starting to turn translucent.  Add garlic and cook until fragrant, about 30 seconds.  Add lamb, cinnamon, oregano, salt and pepper to pan.  Saut√© until lamb is done, about 5 minutes. Let cool slightly.

To serve, place about 1/4 cup lamb mixture in each lettuce leaf and garnish as you see fit.

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