These Greek-style Lamb Lettuce Wraps are topped with homemade tzatziki sauce and fresh Mediterranean vegetables and herbs, then served in a crisp lettuce leaf. A refreshing and filling meal that’s easy to make ahead!
Place cucumber in a strainer and salt it with 1 tsp kosher salt. Let it drain for 20 minutes, then press out all of the excess liquids with the back of a spoon. Combine the cucumber with the yogurt, garlic, mint, dill and lemon juice and refrigerate until ready to serve.
Lamb:
Heat olive oil in a large cast iron skillet over medium-high heat. Add onion and cook until translucent, 2-3 minutes. Add garlic and cook 30 seconds longer, until fragrant.
Add lamb, cumin and oregano and season with a pinch of salt and pepper. Cook, breaking up with a spoon until fully cooked, about 8-10 minutes. USDA recommends ground lamb reach an internal temp of 160F.
To Serve:
Portion the lamb into the butter lettuce cups. Garnish with tzatziki, feta, fresh mint & dill, cucumbers, red onions, and tomatoes, as desired. Serve with lemon wedges on the side. Enjoy!