Snack

Spiced lamb lettuce cups

Name: Spiced lamb lettuce cups
Total time: 25 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 10 oz Ground lamb; 12 Little gem leaves; 1¼ oz Pine nuts; 3½ oz Greek yogurt; 1 Lemon; Fresh mint, a few leaves; 2 tsp Olive oil; Ground cinnamon, a pinch; Ground allspice, a pinch; Sea salt, to taste

Cinnamon and allspice rather than chili, which is how it is done across the eastern Mediterranean and holds up far better cold than a hot spice does.

2gnet carbs

22gfat

16gprotein

270kcal

Per serving25 minServes 4

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Ingredients

For the whole dish · serves 4

Ground lamb10 oz
Little gem leaves12
Pine nuts1¼ oz
Greek yogurt3½ oz
Lemon1
Fresh minta few leaves
Olive oil2 tsp
Ground cinnamona pinch
Ground allspicea pinch
Sea saltto taste

Method

6 steps · 25 minutes

Toast the pine nuts first, in the dry pan, and tip them out before they look done. They carry on coloring off the heat and go from golden to bitter fast.
Brown the lamb hard without stirring it for the first two minutes, so some of it crusts rather than all of it stewing.
Add the cinnamon and allspice to the rendered fat, not to the raw meat.
Pour off any fat you do not want. Cold lamb fat in a lettuce cup is unpleasant in a way hot lamb fat is not.
Let it cool to just above room temperature before it goes into the leaves, or they wilt into a puddle.
Yogurt loosened with the lemon juice on top, then the mint and pine nuts last.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.