Fresh grass-fed lamb in low-carb wraps, equals high-fiber goodness. A double whammy, for sure.

Meat Cut Needed: 1 lb. of Ground Lamb

Serves: 2-4 humans ;)

Use Recipe if: The flavors of Greece are calling.

Skill Level: Easy

Cooking Method: Stovetop Skillet

Requires Thaw: Yes

Marinade Time: None

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients 

• 1 pound grass fed ground lamb 

• 1 cucumber, diced 

• 2 tomatoes, diced 

• 1/2 red onion, finely chopped Kalamata olives, pitted and sliced 

• Feta cheese, crumbled 

• Fresh oregano, chopped 

• Lemon juice 

• Olive oil 

• Salt and pepper to taste 

• Lettuce leaves (such as Bibb or Romaine) for wrapping 

Directions 

1. Heat olive oil in a large skillet over medium heat. Add minced garlic and chopped red onion, and cook until softened, about 2-3 minutes. 

2. Add ground lamb to the skillet, breaking it apart with a spoon, and cook until browned and cooked through, about 5-7 minutes. 

3. Season the lamb with dried oregano, dried mint, ground cumin, salt, and pepper. Stir well to combine and let it cook for another 2-3 minutes. 

4. Once the lamb is cooked, remove the skillet from heat and set aside to cool slightly. In a large bowl, combine cherry tomatoes, diced cucumber, crumbled feta cheese, chopped fresh parsley, and lemon juice. Mix well. 

5. To assemble the lettuce wraps, spoon a portion of the lamb mixture onto each lettuce leaf. Top with the tomato and cucumber mixture. Serve immediately and enjoy these Greek inspired lamb lettuce wraps as a delicious and nutritious meal!

Leftovers? Use any leftover meat in Grass Fed Lamb Tacos, refrigerate or freeze until the day of eating of course :)