Spicy Lamb Lettuce Wraps Recipes

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ASIAN LETTUCE WRAPS



Asian Lettuce Wraps image

Delicious and bursting with flavor, Asian lettuce wraps are a great idea for entertaining or a family style meal. Each person can build their own fresh, delicious wrap. Just be sure to have plates or napkins available since the mixture can sometimes drip a little. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito and enjoy!

Provided by Rachel Castro

Categories     Appetizers and Snacks     Wraps and Rolls

Time 35m

Yield 4

Number Of Ingredients 13

16 Boston Bibb or butter lettuce leaves
1 pound lean ground beef
1 tablespoon cooking oil
1 large onion, chopped
¼ cup hoisin sauce
2 cloves fresh garlic, minced
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
2 teaspoons minced pickled ginger
1 dash Asian chile pepper sauce, or to taste
1 (8 ounce) can water chestnuts, drained and finely chopped
1 bunch green onions, chopped
2 teaspoons Asian (dark) sesame oil

Steps:

  • Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
  • Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
  • Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.

Nutrition Facts : Calories 388 calories, Carbohydrate 24.3 g, Cholesterol 68.9 mg, Fat 22.3 g, Fiber 4.7 g, Protein 23.4 g, SaturatedFat 7.2 g, Sodium 579.6 mg, Sugar 9.6 g

SPICY MINCE & LETTUCE CUPS



Spicy mince & lettuce cups image

A Thai inspired-dish which is quick, simple, cheap and low fat - yet still feels special and is full of flavour. A great pre-dinner nibble

Provided by Barney Desmazery

Categories     Buffet, Canapes, Starter

Time 25m

Number Of Ingredients 14

1 tbsp sunflower oil
large piece fresh root ginger , peeled and grated
2 garlic cloves , crushed
2 red chillies , deseeded and finely sliced
500g minced chicken , turkey or pork
85g light brown sugar
2 tbsp fish sauce
juice 1 lime
2 lime leaves , finely shredded
mix of iceberg lettuce , Little Gem and cos leaves
large handful mint and coriander leaves, very roughly chopped
handful toasted peanuts , roughly chopped
2 shallots , finely sliced into rings
1 lime , cut into wedges

Steps:

  • Heat the oil in a large frying pan. Fry the ginger, garlic and chillies for 1 min. Add the mince, then cook on a high heat until golden brown, breaking it up with a wooden spoon as you go. Sprinkle over the brown sugar, fish sauce, lime juice and shredded lime leaves, then cook everything down until sticky.
  • Tip the mince into a serving bowl, then serve with a bowl of lettuce leaves for wrapping the mince in; the herbs, shallots and peanuts for scattering over; and the lime wedges for squeezing.

Nutrition Facts : Calories 253 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 22 grams sugar, Protein 29 grams protein, Sodium 1.73 milligram of sodium

MOROCCAN LAMB LETTUCE WRAPS



Moroccan Lamb Lettuce Wraps image

I am a huge fan of both Moroccan lamb and lettuce wraps. This combination—with the creamy and crunchy cucumber—makes a tasty slow-cooked dish. The wine and chili powder add extra flavor elements to the sauce mixture, too. —Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Dinner

Time 5h25m

Yield 8 servings.

Number Of Ingredients 10

2 pounds lamb stew meat
1 cup chunky salsa
1/3 cup apricot preserves
6 tablespoons dry red wine, divided
1 to 2 tablespoons Moroccan seasoning (ras el hanout)
2 teaspoons chili powder
1/2 teaspoon garlic powder
1 English cucumber, very thinly sliced
2 tablespoons prepared ranch salad dressing
16 Bibb or Boston lettuce leaves

Steps:

  • Combine lamb, salsa, preserves, 4 tablespoons wine, Moroccan seasoning, chili powder and garlic powder. Transfer to a 3-qt. slow cooker. Cook, covered, on low 5-6 hours, until lamb is tender. Remove lamb; shred with 2 forks. Strain cooking juices and skim fat. Return lamb and cooking juices to slow cooker; heat through. Stir in remaining 2 tablespoons wine; heat through., Combine cucumber and ranch dressing; toss to coat. Serve lamb mixture in lettuce leaves; top with cucumber mixture.

Nutrition Facts : Calories 221 calories, Fat 8g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 257mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

CRISPY MONGOLIAN LAMB LETTUCE WRAPS



Crispy Mongolian lamb lettuce wraps image

Rich lamb works perfectly with fresh, crisp lettuce and sweet stir-fried vegetables.

Provided by Ching-He Huang

Categories     Main course

Yield Serves 4

Number Of Ingredients 24

250g/9oz lamb fillet or cheaper cut like lamb leg steaks (remove any sinew), sliced into small 5mm X 2cm/1in strips
2 tbsp potato flour
2 tbsp tapioca granules, ground
groundnut oil, for deep-frying
1 tbsp freshly grated ginger
1 tbsp Shaoxing rice wine or dry sherry
½ tsp ground dry-toasted Sichuan peppercorns
½ tsp sea salt
1 tsp low-sodium light soy sauce
1 tsp yellow bean paste
1 tsp hoisin sauce
1 pinch Chinese five-spice powder
½ orange, juice only
1 tsp runny honey
1 tbsp low-sodium light soy sauce
1 tbsp groundnut oil
2 garlic cloves, peeled and finely chopped
2 medium courgettes, top and tailed, sliced to 5mm/¼in cube pieces
2 red Romano peppers, deseeded and chopped to 5mm/¼in cube pieces
1 small handful roasted salted cashew nuts
1 iceberg lettuce, halved, separated, washed and refrigerated
3-4 kumquats, finely sliced (two pieces in each wrap)
fresh purple/yellow edible flowers, optional
few coriander leaves

Steps:

  • Place the lamb pieces into a non-metallic bowl. Add the marinade ingredients. Mix well, cover and leave to marinate in the fridge for at least 20 minutes.
  • Remove the lamb from the marinade, dust with potato flour and then the ground tapioca granules.
  • Heat a saucepan or wok over a medium heat, half fill with groundnut oil and heat to 180C/350F or until a piece of bread turns golden brown in 15 seconds (Caution: Hot oil can be dangerous. Do not leave unattended). Place the lamb strips onto a metal slotted spoon and gently lower into the oil and cook for 30 seconds or until the lamb turns golden-brown and crisp. Remove, drain on kitchen paper and set aside.
  • For the stir-fry, mix together the orange juice, runny honey and light soy sauce.
  • Heat a wok over high heat, add the groundnut oil and garlic and fry for a few seconds to release the aroma. Add the courgettes and peppers and cook stirring constantly for a few seconds. Then add the cashew nuts, and the orange soy honey mixture. Give it one final stir take it off the heat.
  • To serve, remove the lettuce cups from the fridge, place onto a serving plate. Spoon the stir-fried vegetables into each parcel (holding back any liquid), top with the crispy Mongolian lamb pieces and dress with kumquat slices, edible flowers if using and coriander leaves.

SPICY LAMB LETTUCE WRAPS



SPICY LAMB LETTUCE WRAPS image

Categories     Sandwich     Leafy Green     Lamb     Appetizer     Fry     Low Carb     Quick & Easy     Wheat/Gluten-Free     Dinner

Yield 4 people

Number Of Ingredients 17

• 2 cups kimchi
• ¼ cup sesame oil
• 1 teaspoon red pepper flakes
• 1½ cups soy sauce
• ¼ cup white sugar
• ¼ cup brown sugar
• ¼ cup sweet cooking wine
• 1/3 cup sesame oil
• 1 small onion, puréed in a blender
• 6 whole garlic cloves, puréed in a blender
• 1 small knob ginger, grated
• 2 tablespoons toasted sesame seeds
• 1 tablespoon red pepper flakes
• 1 pound lamb shoulder, cut into thin slices
Boston lettuce for wraps
Fresh cilantro for garnish
Sliced fresh jalapeno for garnish

Steps:

  • Make the kimchi purée first. For the most authentic - and spiciest - taste, purchase the kimchi at an Asian market. Put the kimchi, sesame oil and chili flakes into a blender or food processor, and pulse until a rough purée is formed. Set aside until ready to use. Combine all the ingredients for the kalbi marinade (from soy sauce down through the red pepper flakes), and set aside. For the lamb shoulder, slice into thin strips and pour the marinade over the meat. Massage it in, and leave the meat in the refrigerator for about 2 hours. Heat a cast-iron pan to high. Pan-fry the meat in small batches, and hold warm. To build the lettuce wraps, start with a large piece of Boston lettuce. Place grilled lamb kalbi on the lettuce leaf, and spoon a bit of the kimchi purée over the lamb. Top with a little cilantro and a slice of fresh jalapeno, and eat immediately.

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