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 Tangy Lamb Asparagus Lettuce Cups. |
 Sauce ingredients. |
 Mise En Place for sauce. |
 Puree all sauce ingredients excpt sweet chili sauce in blender. |
 Strain sauce into bowl squeezing liquid from solids. |
 Add chile sauce and combine. |
 Protein ingredients. |
 Vegetable ingredients. |
 Mise En Place for vegetables. |
 Saute lamb over medium heat in oil until cooked through. Drain and set aside. |
 Add vegetables and remaining oil. |
 Saute until cooked through. |
 Add lamb and half the sauce. Stir to combine and heat through. |
 I served the lettuce cups with herbed whole wheat couscous. Serve remaining sauce table side. |
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This dish is adapted from a recipe that appeared in Chef Magazine in September 2009. It is from the California Asparagus Commission. Since I didn't have a couple of the ingredients I made modifications. I also jazzed up the sauce a bit by adding cilantro, garlic and significantly more sweet chili sauce.
Though the lettuce cups make a nice appetizer they are a bit messy to eat. I served them as a lite main course with cilantro vegetable whole wheat couscous.
Lamb can stand up to a full bodied red wine. A nice Syrah would be ideal but I didn't have one. Instead I served Fenestra 2008 Livermore Valley Estate Mourvedre. The wine is full bodied with flavors of plum, blackberry and cherry.
Ingredients
- Dressing:
- 1/4 cup ginger, peeled and sliced
- 2 Tbs lemon juice
- 1/4 cup lime juice
- 2 Tbs fish sauce
- 2 Tbs water
- 6 Tbs Thai sweet chili sauce
- 2 Tbs cilantro, minced
- 2 clove garlic, minced and creamed
- Filling:
- 2 Tbs olive oil
- 1 Lb lamb, ground
- salt, pepper and granulated garlic to taste
- 1 Lb asparagus, trimmed, peeled and cut on diagonal into 1" pieces
- 3/4 cup red bell pepper, diced
- 3/4 cup onion, diced
- 12 butter lettuce leaves cleaned and dried
Directions
1.
For dressing, puree all ingredients except sweet chili sauce in blender. Let stand for up to an hour for flavors to blend. Strain mixture into a bowl. Squeeze liquid from solids and disgard solids. Add sweet chili sauce
2.
Heat 1 Tbs olive oil over medium heat. Add seasoned lamb and saute until cooked through. Drain off fat and set aside. Heat remaining oil and saute vegetables until tender. Add lamb to skillet and half of the dressing. Heat through.
3.
Arrange lettuce cups on a platter. Trim edges on any oversized leaves. Spoon 2 heaping Tbs filling into lettuce cups. Serve remaining sauce table side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 659g | |
| Recipe makes 4 servings | |
| Calories 474 | |
| Calories from Fat 309 | 65% |
| Total Fat 34.48g | 43% |
| Saturated Fat 12.68g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 919mg | 38% |
| Potassium 1433mg | 41% |
| Total Carbs 18.17g | 5% |
| Dietary Fiber 6.6g | 22% |
| Sugars 7.54g | 5% |
| Protein 26.52g | 42% |
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