I love lamb*. I was wary of it until I first tried it (maybe because I’ve had a tender spot in my heart for Shari Lewis and Lambchop?) but now I consider it my favorite meat. When cooked for the right amount of time with complimentary spices, it is so tender and flavorful. It satisfies something within me and always leaves me fulfilled, even just from a small portion. *If the idea of lamb turns you off, I have also made these using grass fed beef and replaced the mint leaves with cilantro… bom!
The health benefits of lamb are vast. Lamb is an easily digestible complete source of protein. It is rich in vitamin B12 which plays an essential role in metabolizing proteins, carbohydrates, and fats. B12 helps to produce red blood cells and lowers the levels of homocysteine which in turn, lowers the risk of cardiovascular disease and osteoporosis. Lamb also contains easily absorbed amounts zinc, iron, and selenium, all of which produce red blood cells and support the immune system. Additionally, selenium enhances thyroid function, facilitates the activities of various essential enzymes, and has antioxidant properties which promotes liver health and prevents certain cancers. So much good stuff, no wonder why my body LOVES lamb!
Now, do you love lamb?
I call these “green” wraps, meaning rather than using a tortilla, try using greens as an alternative. As you can see from the picture, I used dinosaur kale which by itself has an abundance of it’s own health benefits. I have also used different varieties of cabbage, collard greens, radicchio, and romaine lettuce leaves. Whatever you prefer to use to wrap it up, go for it!
Thai Lamb Green Wraps
tweaked from a recipe by Wolfgang Puck
Prep time: 10 minutes
Ready in: 20 minutes
Serves 4 to 6 as a main dish
4 to 6 medium to large leaves of kale, cabbage, lettuce, or wrapping green of choice
1 pound grass fed ground lamb
¾ cup chopped red onion (about half a medium sized onion)
5 cloves chopped garlic
1 tablespoon finely chopped ginger
1 teaspoon red chili flakes
3 tablespoons hoisin sauce
1 teaspoon sea salt
¾ teaspoon ground black pepper
3 tablespoons coconut or peanut oil
¼ cup port wine or honey
1 medium finely chopped red bell pepper
¾ cup chopped water chestnuts
¼ cup fresh mint leaves
- Rinse green leaves, trim the tougher bits off the end, and set aside to dry. Sometimes I leave them out of the fridge for a few hours so they wilt or I massage them with a bit of salt to make them more pliable, though it’s not necessary.
- Mix the lamb with the onion, garlic, ginger, chili flakes, hoisin sauce, salt, and pepper using a fork.
- Heat a wok or large skillet over high heat. When super hot, add the coconut or peanut oil, and stir fry the lamb mixture until it is cooked, about 6 minutes.
- Add the red bell pepper, water chestnuts, and port wine or honey, and cook for 3 more minutes. Remove from heat and adjust seasoning if necessary.
- Spoon the mixture into the green wraps and garnish with fresh mint.
This dish pairs most excellently with my simple spicy sesame green beans as a side dish. Enjoy!
Your thoughts are welcomed in the comments section below!