Greek lamb lettuce cups with cucumber and tomato salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Greek lamb lettuce cups with cucumber and tomato salad

20-Minute Meal

Greek lamb lettuce cups with cucumber and tomato salad

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, <600 Calories, Protein Plus

2 Servings, 510 Calories/Serving

20 Minutes

For this couldn’t-be-easier recipe, we fill crisp romaine lettuce leaves with cumin-spiced lamb and fresh Greek salad.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic yellow onion
  • ½ teaspoon cumin seeds
  • 10 ounces ground lamb
  • 2 tablespoons red wine vinegar
  • 1 organic cucumber
  • 6 ounces organic cherry or grape tomatoes
  • 1 organic romaine heart or other lettuce
  • ½ teaspoon dried oregano
Ingredient IQ
It might be hard to believe that tomatoes haven’t always been a part of Greek salads—or Greek cookery for that matter. Well into the 1700s, the tomato was widely considered inedible in much of Europe, so much so it was given the nickname “the poison apple.” But by the early 1800s, Italian cooks began using tomatoes as more than just table decorations, and the Greeks quickly followed their example.

Nutrition per serving

Calories 510, Total Fat 37g (47% DV), Sat. Fat 15g (75% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 130mg (6% DV), Total Carb. 19g (7% DV), Fiber 6g (21% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 29g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the lamb

  • Peel and coarsely chop enough onion to measure ½ cup [1 cup].
  • On a cutting board, using a rolling pin or the bottom of a small pot or bowl, lightly crush the cumin seeds.
  • Cut a small corner from the ground lamb packages and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • Measure 1 tablespoon [2 TBL] red wine vinegar; set aside the remaining vinegar for the salad.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in the cumin and cook until fragrant, about 30 seconds. Add the lamb, season with salt and pepper, and cook, stirring to break up the meat, until browned and cooked through, 5 to 7 minutes. Transfer to a large bowl and stir in 1 tablespoon [2 TBL] vinegar.
While the lamb cooks, start preparing the remaining ingredients.

2

Prep the remaining ingredients

  • Peel the cucumber, if desired, and trim the ends; cut the cucumber in half lengthwise, then crosswise into enough ¼-inch-thick half-moons to measure 3 cups [6 cups].
  • Cut the tomatoes in half.
  • Trim the root end from the romaine heart; remove 4 [8] of the largest outer leaves for the lamb and save the remaining lettuce for another use.

3

Make the cucumber and tomato salad

In another large bowl, toss together the cucumber, tomatoes, oregano, remaining vinegar, and 1 teaspoon [2 tsp] oil. Season to taste with salt and pepper.

Serve

Stack 2 romaine leaves together on each individual plate and top with the lamb and salad. Serve any remaining salad on the side.
Kids Can!
  • Measure the onion.
  • Crush the cumin seeds.
  • Measure the cucumber.
  • Separate the lettuce leaves.
  • Toss the cucumber and tomato salad.
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