I’ve been known to wrap pretty much anything in lettuce—and lamb is no exception! This combination is fresh and tasty and has bold flavors. It’s an unexpected and fun way to present lamb to your family.
PREP TIME
20 minutes
COOKING TIME
10 minutes
YIELD
2-3 entrée-sized portions
1 lb lamb stew meat
Sea salt and black pepper to taste
1/2 teaspoon dried or fresh oregano
1 tablespoon coconut oil, melted
4-6 large romaine lettuce leaves, cleaned
1 cup cherry tomatoes, halved (or regular tomato, diced)
1/2 cucumber, finely diced
1 lemon, cut in half
AVO-ZIKI SAUCE
1 ripe avocado
1/4 cup grated cucumber
1 small clove garlic, grated
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
Sea salt and black pepper to taste
1 teaspoon fresh dill, finely chopped
SIDE NOTE
These are fantastic with the Olive Tapenade see here as well! (pictured)
NIGHTSHADE FREE?
Leave off the tomatoes.
FODMAP FREE?
Leave off the Avo-Ziki Sauce.
NUTS
EGGS
NIGHTSHADES
FODMAPS
In a small mixing bowl, season the lamb with sea salt, black pepper, and
oregano. In a skillet over medium-high heat, melt the coconut oil, and then place the lamb pieces in the pan. Cook the lamb approximately 2-3 minutes or until it is browned on one side, and flip to brown the other side for another 2 minutes or so.
Once the meat is cooked, chop it into 1/2-inch pieces.
Place the romaine lettuce leaves onto serving plates and top with the chopped lamb, cherry tomatoes, and cucumber. Squeeze lemon over each lettuce boat, then top with the Avo-Ziki Sauce.
For the Avo-Ziki: Combine all ingredients in a small food processor or with a hand blender.
