Go Back
–+ servings
Tangy Lamb & Asparagus Lettuce Cups

Tangy Lamb & Asparagus Lettuce Cups

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Print Recipe Pin Recipe

Servings

4 Servings

Ingredients

  • 1/4 cup ginger peeled and sliced
  • 1/4 cup lemon grass sliced,
  • 2 tablespoons soy sauce
  • 1/4 cup lime juice
  • 2 tablespoons water
  • 3 tablespoons sweet chili sauce
  • 2 tablespoons sesame oil
  • 1 lb ground lamb
  • Salt and pepper to taste
  • 1 lb asparagus trimmed and cut diagonally into 1 inch pieces
  • 1 small red bell pepper diced
  • 12 iceberg or butter lettuce leaves

Instructions

  •  For dressing, puree first 5 ingredients in blender. Let stand 15 minutes to 1 hour.
  •  Strain mixture into a small bowl. Squeeze liquid from solids and discard solids.
  •  Add sweet chili sauce.Heat 1 tablespoon sesame oil in large skillet over medium heat. 
  •  Add seasoned ground Lamb. Sautee until cooked through. Drain off fat. Remove from pan and transfer to mixing bowl. 
  •  Add remaining tablespoon oil to sauté pan. Sauté asparagus and red pepper until tender.
  •  Add to lamb. Reserve ¼ cup dressing and add the remaining dressing to coat mixture well.
  •  Arrange lettuce cups on a platter. Trimming edges on any oversized leaves.
  •  Spoon approximately 2 heaping tablespoons lamb-asparagus mixture into lettuce cups. Serve remaining sauce along side.
  •  Serve at room temperature.
  • Source: California Asparagus Commision