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Tangy Lamb Asparagus Lettuce Cups Recipe

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1 vote | 1673 views

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.


Prep time:
Cook time:
Servings: 4
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Ingredients

Cost per serving $9.45 view details

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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Comments

  • judee
    May 5, 2013
    Very interesting recipe. I love the spices.

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