Today is all about Spiced Lamb Lettuce Wraps, and this is for sure my new favourite healthy REAL FOOD meal. It’s great for a quick 30-minute dinner, next day leftovers taste even better, AND they’ll make a FAB appetiser if you’re having people over tonight.
WHAT MAKES SPICED LAMB LETTUCE WRAPS GREAT?
Firstly, this dish is a bit of a one-pot wonder. Or, two-pot wonder if you serve it up with some wholegrain rice as I have done here. That being said, rice is most certainly optional. But, I do like to include it to really bulk up the dish, ensuring you’re delightfully full before you can even consider overindulging on the gloriously spiced lamb.
But there’s another reason to LOVE these Spiced Lamb Lettuce Wraps. The spiced lamb makes for FABULOUS LEFTOVERS! It tastes even better the next day once the spices are left to develop and infuse for even longer.
SPICED LAMB LETTUCE WRAPS ARE PERFECT FOR MEAL PREP!
Because those spiced aromatic flavours build as the days go on, in my eyes, this makes Spiced Lamb Lettuce Wraps a PERFECT meal prep recipe. Dull and boring meal prep lunch boxes move aside and make way for a super-tasty, super-satisfying grab-and-go lunch.
Just keep the salad leaves and spiced lamb separate in the container so the leaves stay nice and crisp.
Oh, one last thing I should probably mention for the sake of food safety – these babies will keep fresh in the fridge for up to 4 days when stored correctly in an airtight container. Alternatively, you can pop the spiced lamb (not including the lettuce) into the freezer for up to 3 months, and it will still taste great. You’ll want to make sure to defrost and heat until piping hot before tucking in.
HOW TO MAKE SPICED LAMB LETTUCE CUPS
Check out the below step-by-step instructions, or scroll down to find the printable recipe card.
STEP-BY-STEP RECIPE INSTRUCTIONS
Step 1: Prepare your ingredients and get your equipment ready.
Tip: Make sure you remove those hard woody stems that run through the centre of the cavolo nero!
Notice I’ve completely forgotten to add the little gem lettuce wraps in this image. ?♀️ Don’t forget those!! ?
Step 2: Get your brown rice into a saucepan of boiling water and cook as per the package instructions.
Tip: Use double the water to the amount of rice. Here, we are using 1 cup (185g) of rice and 2 cups (370ml) of boiling water.
Step 3: Once cooked, drain and fluff up with a fork and then place the rice back into the saucepan and pop the lid on to keep warm until you’re ready to serve.
Step 4: Meanwhile, get the spiced lamb cookin’. In a large frying pan, add olive oil and heat for 1 minute. Then, add your lamb mince, breaking it up as it cooks.
Step 5: After 4 minutes of frying, the lamb should have released its fat. If the fat is excessive, remove some of it with a spoon leaving a tablespoons worth in the pan. Now, add the cumin, turmeric and coriander to the pan. Stir to evenly distribute into the meat, and after a few seconds, the spices will start to release their aromas.
Step 6: Next, more flavour – add the garlic, chilli, dried mint, salt and pepper to the pan and cook for 1 minute.
Step 7: Add the nigella seeds for a little texture and even more flavour!
Step 8: Finally, add the cavolo nero and peas and warm through for another 2 minutes.
Step 9: By now, the lamb should be brown, a little crispy even, and absolutely no pink bits should remain. Moreover, it should be as tasty as hell!
Step 10: Now it’s time to build your wraps. Take your washed and trimmed little gem lettuce wraps, and pile on 1-2 tablespoons of rice, and the same again of lamb. Then, I LOVE to sprinkle extra red chilli and feta cheese. Yum!
WHY LETTUCE WRAPS?
Despite the added nutrition from adding an extra salad vegetable to your plate, lettuce cups are a great way to serve your spiced lamb and rice because they act as little scoops that you can plant right into your mouth. A knife and fork won’t even need to make an appearance. And, that too is what makes them perfect finger food for a gathering.
WHAT’S THE PERFECT ACCOMPANIMENT FOR SPICED LAMB LETTUCE WRAPS?
I love to crumble a little feta cheese over the top for that salty, creamy texture that finishes these Spiced Lamb Lettuce Wraps off to perfection. And, you really only need the smallest amount for maximum flavour.
If you don’t like Feta, a dollop of Greek Yoghurt or a drizzle of Tzatziki would be amazing too.
LET’S TALK NUTRITION
GEEK BOX: LAMB
Lamb is considered a high-quality source of protein and it contains all nine of the essential amino acids the body needs for growth and maintenance. It’s also rich in vitamin B12, Selenium, Zinc, Niacin, Phosphorus and Iron, which are essential for a variety of functions your body needs to perform at its best. (Source)
Spiced Lamb Lettuce Wraps
- Chopping Board & Sharp Knife
- Medium Saucepan with Lid & Sieve (if you are cooking rice)
- Large Frying Pan & Spatula
- 185 g (1 cup) Wholegrain Rice
- ½ tbsp (½ tbsp ) Extra Virgin Olive Oil
- 500 g (1 lb) Lean Lamb Mince (Ground Lamb)
- ½ tbsp (½ tbsp) Cumin
- 1 tsp (1 tsp) Turmeric
- 1 tsp (1 tsp) Ground Coriander
- 2 (2 ) Garlic Cloves Finely chopped
- 1 (1 ) Red Chilli Finely chopped (Remove Seeds if you don't want the heat)
- 2 tsp (2 tsp) Dried Mint
- 1 tsp (1 tsp ) Sea Salt
- ½ tsp (½ tsp) Black Pepper Freshly ground
- ½ tbsp (½ tbsp ) Nigella Seeds
- 4 (4 ) Stems Cavolo Nero Washed, woody stems removed and then finely chopped
- 100 g (¾ cup) Frozen Peas
- 4 (4 ) Little Gem Lettuces Ends trimmed, washed and patted dry
Serving Suggestions (Not Calculated in Nutrition Table)
- Feta Cheese
- Red Chilli
- Prepare your ingredients and get your equipment ready.
- Get your brown rice into a saucepan of boiling water and cook as per package instructions. Use double the water to the amount of rice. Here, we are using 1 cup (185g) of rice and 2 cups (370ml) of boiling water. Once cooked, drain and fluff up with a fork. Place the rice back into the saucepan and pop the lid on to keep warm until you’re ready to serve.
- Meanwhile, get the spiced lamb cookin’. In a large frying pan, add olive oil and heat for a minute. Then, add your lamb mince, breaking it up as it cooks. After 4 minutes of frying, the lamb should have released fat. I would say, if the fat is excessive, remove some of it with a spoon. You only want about a tablespoons worth left in the pan.
- Now, add the cumin, turmeric and coriander to the pan. Stir to evenly distribute into the meat, and the spices become aromatic.
- Add the garlic, chilli, dried mint, salt and pepper to the pan and cook for 1 minute.
- Next, stir in the nigella seeds. And, finally, add the cavolo-nero and peas and warm through for another 2 minutes. By this point, the lamb should be brown, a little crispy even, and absolutely no pink bits should remain. And it should be tasty as hell!
- Build your wraps. With little gem lettuce, I would pile up 1-2 tablespoons of rice, and the same again of lamb. I LOVE to sprinkle extra red chilli and feta over mine! I reckon 3-4 wraps is a good serving size per person, depending on how hungry you’re feeling. They’re surprisingly filling!
If you do get the chance to give these Spiced Lamb Lettuce Wraps recipe a try, I’d love for you to drop me a note in the comment section and provide star rating.
Thank you so much for reading.
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