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Tangy Lamb & Asparagus Lettuce Cups


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Tangy Lamb & Asparagus Lettuce Cups


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Tangy Lamb & Asparagus Lettuce Cups


  • Prep Time : 15 min
  • Cook Time : 10 min
  • Ready Time : 25 min


4 s


  • Dressing: 1/4 cup ginger, peeled and sliced
  • 1/4 cup lemon grass, sliced, 1/4 cup lime juice
  • 2 tablespoons fish sauce, 2 tablespoons water
  • 3 tablespoons sweet chili sauce
  • Filling : 2 tablespoons sesame oil
  • 1 lb. ground Lamb salt and pepper to taste
  • 1 lb Asparagus, trimmed and cut on diagonal into 1 inch pieces
  • 1 small red bell pepper, diced
  • 12 iceberg or butter lettuce leaves



1 For dressing, puree first 5 ingredients in blender. Let stand 15 minutes to 1 hour.
2 Strain mixture into a small bowl. Squeeze liquid from solids and discard solids.
3 Add sweet chili sauce.Heat 1 tablespoon sesame oil in large skillet over medium heat.
4 Add seasoned ground Lamb. Sautee until cooked through. Drain off fat. Remove from pan and transfer to mixing bowl.
5 Add remaining tablespoon oil to sauté pan. Sauté Asparagus and red pepper until tender.
6 Add to Lamb. Reserve ¼ cup dressing and add the remaining dressing to coat mixture well.
7 Arrange lettuce cups on a platter. Trimming edges on any oversized leaves.
8 Spoon approximately 2 heaping tablespoons Lamb-Asparagus mixture into lettuce cups. Serve remaining sauce along side.
9 Serve at room temperature.

Source: California Asparagus Commision

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