Lamb Lettuce Wraps with Tahini Sauce

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.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 511
• Protein: 26 g
• Carbs: 15 g
• Fat: 39 g

Ingredients

• 400 g Ground lamb ( fresh )
• 2 piece Butterhead lettuce ( whole leaves )
• 1 piece Red onion ( finely chopped )
• 2 piece Garlic ( minced )
• 30 g Pine nut ( toasted )
• 150 g Plain Greek yogurt ( cold )
• 1 tbsp Tahini ( smooth )
• 1 piece Lime juice ( juiced )
• 10 g Mint fresh ( chopped )
• 10 g Fresh cilantro ( chopped )
• 0.5 piece Pomegranate ( seeds only )
• 1 tsp Cumin ground
• 1 tsp Sweet paprika
• 2 tbsp Extra virgin olive oil
• 1 tsp Sumac

Instructions

1. Preparing the leaves

   Gently detach the lettuce leaves. Wash them in clear water and pat dry. They should be firm and form small natural boats.

2. Toasting the pine nuts

   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. Sautéing the meat

   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. Preparing the sauce

   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. Assembly

   Fill each lettuce leaf with the warm lamb mixture. Drizzle with tahini sauce, sprinkle with pine nuts and pomegranate seeds.

Chef's tips

• 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.

Storage

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.