Lamb Lettuce Wraps with Tahini Sauce
Ingredients
- 400 gGround lamb (fresh)
- 2 pcButterhead lettuce (whole leaves)
- 1 pcRed onion (finely chopped)
- 2 pcGarlic (minced)
- 30 gPine nut (toasted)
- 150 gPlain Greek yogurt (cold)
- 1 tbspTahini (smooth)
- 1 pcLime juice (juiced)
- 10 gMint fresh (chopped)
- 10 gFresh cilantro (chopped)
- 0.5 pcPomegranate (seeds only)
- 1 tspCumin ground
- 1 tspSweet paprika
- 2 tbspExtra virgin olive oil
- 1 tspSumac
Method
Crispy lettuce leaves acting as cups for spiced sautéed lamb. The creamy tahini sauce and pomegranate seeds provide a contrast of textures and a bright acidic touch.
- 1
Gently detach the lettuce leaves. Wash them in clear water and pat dry. They should be firm and form small natural boats.
- 2
In a dry pan, brown the pine nuts over medium heat. Stir constantly until they are uniformly golden and a nutty aroma is released.
- 3
Heat the olive oil. Sauté the chopped red onion and garlic. Add the ground lamb, cumin, paprika, and sumac. Sear over high heat until the meat is well browned and the juices have reduced.
- 4
Mix the Greek yogurt, tahini, and lime juice. Whisk until you get a smooth texture that coats the spoon. Stir in the chopped mint and cilantro.
- 5
Fill each lettuce leaf with the warm lamb mixture. Drizzle with tahini sauce, sprinkle with pine nuts and pomegranate seeds.
Frequently asked questions
How do you get this dish right?
- The meat must be seared over very high heat to avoid boiling in its own juices.
- Use the heart of the lettuce for smaller, crunchier leaves.
How long does this dish keep?
The meat can be kept for 24 hours in the fridge, but assembly must be done at the last minute to keep the lettuce crunchy.
