Lamb lettuce wraps with a red pepper hummus sauce – a healthy, filling, and flavor-packed meal!
All I can think of to write for this post is “baaaaa.”
As in the noise a little lamb makes. Baaaaaa. I just lost 100 vegetarian followers, right?
Baaaaa. That’s all I have. My brain has been sucked out by an (adorable) little tantrum-throwing two-year-old and all I can think of is baaaaa.
Or, as one of her books writes it, “Baa-a-a.”
Which my husband reads “Baaaa, ahh, ahh” every time and it cracks me up every time. I’m laughing just typing it.
I think I need a vacation.
No really, I need a vacation. Last night, I told my husband that there is nowhere else I’d rather be than staying home with my kids every day.
Except on a beach in Jamaica. (Kidding, of course.)
But then I thought, wait!!! I don’t want to be there either because I have a muffin top and stretch marks.
Enter, Lamb Lettuce Wraps.
Good for your waistline so you don’t end up looking like a sheep in a huge wool sweater because none of your skinny jeans fit you.
In all seriousness, lamb lettuce wraps are super easy to make and a fun switch up from the typical Asian-inspired lettuce and chicken wrap. Which I also love! If you’re not into lamb, try sweet and sour shrimp lettuce wraps.
I use ground lamb for these wraps, seasoned with onion, garlic, and a touch of cinnamon. Cinnamon is widely used in Middle Eastern savory dishes. You’ll also find it in this chicken kofta recipe.
The sauce is easy to make with yogurt, hummus, and roasted red peppers. Just give them in whirl in your food processor to make a delicious sauce.
Combine the seasoned lamb with the red pepper hummus sauce in a crisp Romaine leaf, with crisp cucumbers, fresh parsley and juicy tomato. Top each wrap with fresh mint leaves and toasted pine nuts.
I like to serve the wraps buffet style, with all the ingredients displayed in separate bowls. Everyone makes their own lamb lettuce wrap just the way they like it.
You’ll love the amazingly bright flavors of lamb lettuce wraps, and aren’t they beautiful?!
Looking for more lamb recipes?
Try Braised Lamb Shanks for fall-off-the-bone perfection and Marinated Lamb Chops with Garlic and Herbs. I can’t wait to try Marinated Greek Lamb Souvlaki by My Greek Dish or Indian Lamb Curry by Dinner Then Dessert.
- 1 lb. lean ground lamb
- 2 teaspoons canola oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cinnamon
- salt and pepper to taste
- ½ cup chopped fresh parsley
- 1 cup chopped tomato
- 1 cup chopped English cucumber
- ½ cup fat-free plain Greek yogurt
- ½ cup hummus
- 1 roasted red pepper
- 1 head Boston leaf lettuce
- 4 tablespoons torn mint leaves for garnish
- 3 tablespoons toasted pine nuts for garnish
- In a large skillet over medium high heat, heat oil. Add onion, garlic, lamb, cinnamon, salt and pepper. Break up lamb and saute until cooked through (5-10 minutes). Drain grease from lamb.
- Meanwhile, in a food processor, combine yogurt, hummus and red pepper and puree until smooth.
- Combine parsley, tomato and cucumber in a small bowl.
- Top each lettuce leaf with lamb, then the parsley/cucumber/tomato mixture, and then drizzle sauce over everything.
- Garnish with mint and toasted pine nuts.
- Serving suggestion: We do this family style, where everything is on the table and each person assembles their own lettuce wrap.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Sorry. Couldn’t help myself.