Lamb Lettuce Wraps with Tzatziki

Course: Main Dish

Cuisine: Greek

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: people

Calories: 553kcal

Author: Platings and Pairings

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!

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Equipment

Ingredients

Tzatziki Sauce:

½ cup cucumber grated
1 teaspoon kosher salt
1 cup Greek yogurt full-fat
2 cloves garlic minced or grated
¼ cup fresh mint and dill leaves chopped
1 Tablespoon lemon juice

Lamb:

1 Tablespoon extra virgin olive oil
½ medium onion diced
2 cloves garlic minced or grated
1 pound ground lamb
2 teaspoons cumin
1 teaspoon dried oregano

For Serving:

1 head butter lettuce leaves separated
8 ounces feta cheese cubed or crumbled
Fresh dill
Fresh mint
Kalamata olives sliced
Cucumbers sliced
Red onions minced
Cherry tomatoes quartered
Lemon wedges

Instructions

Tzatziki

Place grated 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 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.

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!

Notes

How to make ahead & store

Tzatziki: The sauce will taste its best after being left in the fridge for at least 1 hour but can also be made 3 to 4 days ahead of serving. Just make sure it’s kept in a sealed container in the fridge to maintain freshness.
Lamb filling: The ground lamb can also be cooked and stored in an airtight container in the fridge for 3 to 4 days.
Lettuce wraps: To keep your lettuce leaves fresh and crisp, place them in a paper towel-lined container. Place a paper towel in between each lettuce leaf, seal the container shut, and refrigerate for up to 1 week.
Toppings: Chop up any fresh vegetables you plan on topping on the lettuce wraps, then store them in individual airtight containers in the fridge until it’s time to serve.

When it’s time to eat, reheat the cooked lamb in a skillet until the internal temperature reaches 165ºF (as recommended by the USDA). Take out the prepared tzatziki and lettuce leaves, assemble with your toppings, and serve!

Variations

Instead of lamb – You can make this recipe with lean ground beef or ground chicken, turkey, or pork if you don’t have lamb at home. Or, try this Greek marinated chicken.
Dairy free tzatziki – It’s hard to beat the rich and luxurious texture of full fat Greek yogurt but if you’d rather keep the sauce dairy free, use a full fat Greek-style vegan yogurt, like coconut yogurt, instead.
Bulk up the filling – Stir your favorite cooked grains, like brown rice or quinoa, in with the cooked lamb. For added nutrition and color, fold in cooked green beans, peas, spinach, or roasted sweet potatoes.

Nutrition