Tangy Lamb and Asparagus Lettuce Cups Recipe - California Lamb

Tangy Lamb and Asparagus Lettuce Cups Recipe

Serving Size: 12


For dressing, purée first 5 ingredients in blender. Let stand 15 minutes to 1 hour. Strain mixture into a small bowl, pressing out as much liquid as possible, discard solids. Add sweet chili sauce, mix well. Set aside.

For Lamb-Asparagus Filling, season lamb with salt and pepper. In large skillet, heat 1 tablespoon sesame oil over medium heat. Add seasoned ground lamb, and sauté until heated through. Drain fat, and remove lamb to mixing bowl; set aside.

Heat remaining 1 tablespoon sesame oil in same pan. Add asparagus and red pepper; sauté until tender. Turn into bowl with lamb. Reserve 1/4 cup and add remaining dressing to bowl with lamb; mix well.

To serve, divide lamb mixture among lettuce cups; arrange on serving platter. Serve at room temperature with any remaining dressing.

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  • 1/4 cup fresh gingerroot, sliced

  • 1/4 cup lemon grass, sliced

  • 1/4 cup lime juice

  • 2 tablespoons fish sauce

  • 2 tablespoons water

  • 3 tablespoons sweet chili sauce

Lamb-Asparagus Filling

  • 1 pound ground California lamb

  • Salt and pepper; to taste

  • 2 tablespoons sesame oil, divided

  • 1 pound California asparagus, cut crosswise diagonally into 1-inch pieces

  • 1 small red bell pepper, diced

  • 12 iceberg or butter lettuce leaves, for cups

Appetizers, Entrees
lettuce cups, lettuce wrap