Greek lettuce cups with lamb and sweet mini peppers

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

Greek lettuce cups with lamb and sweet mini peppers

Soy-Free, Gluten-Free, Paleo, Carb-Conscious, Dairy-Free, Lean & Clean, Mediterranean

2 Servings, 570 Calories/Serving

20 Minutes

In this 20-minute recipe, we fill crisp lettuce leaves with cumin-spiced lamb and a fresh Greek salad that’s brightened with our house-made lemon vinaigrette.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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
  • Sun Basket lemon vinaigrette base (lemon juice - onion - garlic - Dijon mustard - porcini powder)
  • 1 organic cucumber
  • ¼ pound organic sweet mini peppers
  • ¼ pound organic grape or cherry tomatoes
  • 1 head organic Artisan or other lettuce

Nutrition per serving

Calories: 570, Protein: 21g (42% DV), Fiber: 7g (28% DV), Total Fat: 43g (66% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 12g (60% DV), Cholesterol: 70mg (23% DV), Sodium: 135mg (6% DV), Carbohydrates: 23g (8% DV), Total Sugars: 12g, Added Sugars: 0g (0% DV).

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.

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 packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • In a small bowl, stir together the lemon vinaigrette base and 2 tablespoons [¼ cup] oil; season to taste with salt and pepper. Measure 1 tablespoon [2 TBL] lemon vinaigrette; set aside the remaining vinaigrette 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] lemon vinaigrette. Meanwhile, start preparing the remaining ingredients.

2

Prep the remaining ingredients

  • Peel the cucumber, if desired; cut the cucumber in half lengthwise, then crosswise into enough ¼-inch-thick half-moons to measure 2 cups [4 cups].
  • Remove the stems and seeds from the sweet mini peppers; thinly slice the peppers crosswise into rings.
  • Cut the tomatoes in half.
  • Trim the root end from the lettuce; remove 4 [8] of the largest outer leaves for the lamb and save the remaining lettuce for another use.

3

Assemble the salad

In a large bowl, toss together the cucumber, sweet mini peppers, tomatoes, and remaining lemon vinaigrette; season to taste with salt and pepper.

Serve

Transfer the lettuce leaves to individual plates. Top with the lamb and salad and serve any remaining salad on the side.
Kids Can!
  • Measure the onion and cucumber.
  • Crush the cumin seeds.
  • Stir the lemon vinaigrette.
  • Separate the lettuce leaves.
  • Assemble the salad.