Greek Lamb Lettuce Cups
Total Time
0 seconds
Prep Time
0 seconds
Cook Time
0 seconds
Rating
4 out of 5 stars
(1)
Ingredients
- 1 lb. ground lamb
- 1 tbsp. olive oil
- kosher salt, to taste
- black pepper, to taste
- 1/4 - 1/2 tsp crushed red pepper
- 1/4 tsp. dried oregano
- 1/8 tsp. ground cumin
- 6 oz Plain Organic Grassfed Yogurt (I use Stonyfield)
- 1 tbsp. olive oil
- 2 tbsp. lemon juice
- 2 tbsp. red wine vinegar
- 2 cloves garlic, minced
- 1 heaping tbsp. fresh chopped mint (about 5 mint leaves)
- Kosher Salt, to taste
- Fresh cracked Black Pepper, to taste
- 1 small cucumber, peeled and diced large
- 1 large handful of cherry tomatoes, fourthed
- 1/4 red onion, thinly sliced or diced (whichever you prefer)
- Freshly chopped parsley
- Freshly chopped mint
- Crumbled Feta Cheese
- 1/2 head of Butter lettuce leaves
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Preparation
Step 1
In a bowl, combine all of the "for the yogurt sauce" ingredients, stir to combine, cover and refrigerate until ready to serve.
Step 2
Heat a large skillet over medium heat. Add ground lamb with 1 tbsp. of olive oil. Using the back of a spoon, break up the meat and begin to brown while adding the salt, pepper, crushed red pepper, oregano, and cumin. Cook until cooked through (no longer pink). Drain off excess fat if necessary.
Step 3
Prepare your lettuce wraps by spooning desired amount of the ground lamb into a leaf of the butter lettuce. Top with diced cucumber, tomato, red onion, parsley/mint, feta, and drizzle with a little of the yogurt sauce.
Step 4
Serve and enjoy!
Step 5
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