Picnic Pick: Lamb Lettuce Wraps With Mint Yogurt
We may receive a commission on purchases made from links.
Dishing Up The Dirt is a vibrant new collection of wholesome (and gorgeous) recipes by farmer and blogger Andrea Bemis. Endowed with the unique beauty of freshly picked, organic produce and packed with stories and techniques, this is one book that belongs in your library. These lamb lettuce wraps are low-carb, packed with protein and bursting with flavor.
This is a nice recipe to turn to if you're expecting company but are short on time. I have prepared this many times over the years for parties and picnics. We're lucky to live a stone's throw away from a farm stand that sells amazing lamb, but even if you can't get your hands on farm-fresh meat, I recommend using the best quality lamb you can find.
- 1 tablespoon olive oil
- 1 bunch scallions
- 1 clove garlic
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1 teaspoon fine sea salt
- A few grinds black pepper
- 1 pound ground lamb
- 1 cup plain sheep's milk, goat's milk or cow's milk yogurt
- 1 garlic scape (or clove of garlic)
- 1/2 cup fresh mint
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon fine sea salt
- 2 teaspoons extra-virgin olive oil
- 1 small head Bibb lettuce, radicchio, or endive separated into individual leaves
- 1 cucumber
- 1/2 cup currants
- Minced fresh mint leaves for garnish
- To prepare the lamb filling: Heat a large skillet over medium-high. Add the oil to the pan, swirl to coat. Add the scallions, garlic, coriander, cumin, cinnamon, salt, pepper, and lamb. Cook, stirring occasionally, until the lamb is cooked through, 5 to 7 minutes. Let the mixture cool.
- Prepare the yogurt sauce by combining all the ingredients in a medium-sized bowl and stirring until smooth. Taste and adjust the seasonings as needed.
- To assemble the wraps, place a spoonful of the lamb onto each lettuce leaf and top with some chopped cucumber, currants, and a drizzle of yogurt sauce. Garnish with mint leaves.