Monday, 11 March 2013

Ground Lamb In Lettuce Leaves Recipe



One of my regular readers has been asking for nutritional information for my recipes, and since I am studying nutrition, calculating the nutritional values will be great practice for me to remember what micro nutrients actually in different foods. After quite an extensive search for a reputable nutrition program that does not cost an absolute fortune, I have analysed the nutrition facts for this recipe. (please see bottom of page)



This recipe is really quick to make, there is hardly any prep for this recipe, very little chopping. You can change the lamb to ground chicken or beef if you prefer, I personally love lamb and think it gives it a more complex taste. The romano cheese, cilantro and fresh lime juice gives a salty tangy kick to the lamb. Hope you enjoy. xxx

Ground lamb in lettuce leaves 
Serves 4
1 Tablespoon olive oil
1 red onion, finely chopped
2 cloves of garlic, minced
500 grams ground lamb
1/2 cup white wine
1 teaspoon Mediterranean dried oregano
1 red capsicum
Around 20 thin asparagus
Freshly ground salt and pepper

For Serving
Romano or Parmesan cheese, finely grated
Fresh cilantro
Fresh lime, wedges
Lettuce

asparagus, dried oregano, chopped capsicum and onion










1. Chop onion, capsicum and break asparagus into 3cm lengths.
2. Heat oil in pan add onions and garlic and sauté for 2 minutes, add minced lamb and dried oregano. 3. Saute for 5-7 minutes, until lamb is almost cooked.
4. Add Capsicum and asparagus and cook for 1 or 2 minutes (the vegetables should almost be raw)

adding capsicum and asparagus

Serving 
1. Fill lettuce leaf with minced lamb and vegetable mixture, sprinkle with parmesan cheese and cilantro.  
2. Squeeze lime overtop and enjoy.



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