Select Page
(c) Project Courtney - all rights reserved
  • Facebook
  • Twitter
  • Google+
  • Pinterest
  • reddit
  • StumbleUpon

(c) Project Courtney – all rights reserved

We get two lambs every year, and the butcher screwed up and gave us WAY too much ground this time (I was SO incredibly irked). I got tired of lamb burgers and lamb meatballs really quickly, so I’ve been pretty inventive about using all of that ground lamb.

We scored a gorgeous butterhead lettuce in our first CSA box of the season this week. How perfect is this thing? I think I found two or three holes in the entire head. It’s early enough that the bugs aren’t ravaging everything yet.

Since my husband has to avoid gluten, my mind went right to LETTUCE WRAPS. Butterhead lettuce is perfect for lettuce wraps – it holds up, it’s tasty yet neutral, and it’s crunchy but it doesn’t snap and dump filling into your lap like iceberg would.

Anyway, the filling for the lettuce wraps was inspired by a stew that I make – I’ll have to post that one later.

Here we go.


Spiced Lamb Lettuce Wraps (Gluten-free, Grain-free, Paleo)

  • 2tbsp olive oil
  • 1lb ground lamb
  • 1 lg diced onion
  • 2 cloves chopped garlic
  • 1tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp ground cloves
  • 1/4 tsp ground cardamom
  • 1/2 tsp cinnamon
  • 1c cooked lentils – more if you want leftovers!
  • 1/2c raisins
  • 1 handful pinenuts or coarsely chopped walnuts
  • turmeric – just enough to color the dish
  • salt and pepper to taste
  • chopped fresh cilantro or mint (optional)
  • butterhead lettuce leaves, washed and dried

What you do…

  1. Brown lamb in olive oil. If you like, you can drain off the fat. I do this step not because I’m afraid of fat in my food, but because my butcher’s ground lamb is so fatty it leaves an unpleasant slimy mouthfeel. 
  2. Add garlic and onion, and a little more olive oil to get it going if you need it.
  3. Add cumin, coriander, cloves, cardamom, and cinnamon. If you’re missing one or two of these, make it anyway. The most important spices are probably the cumin and cinnamon. Otherwise, work with what you’ve got. 
  4. Cook for a few minutes, then add the lentils, raisins, nuts, turmeric, salt and pepper.
  5. Remove from heat, and add your cilantro and/or mint.
  6. Serve alongside whole butterhead lettuce leaves.

Ready to be amazed? MY KIDS GOBBLED THIS UP. No joke. I told them there were raisins in it and that’s all it took.



Pin It on Pinterest

Share This