Greek Style Lamb & Lettuce Cups

Whether you are having friends over to enjoy catching up outside, or looking for inspiration for a summery lunch or dinner recipe, you will love these super tasty bites.

Lamb, as well as being packed with protein, is a great source of bioavailable zinc and iron, meaning they are very easily absorbed by the body so it’s a great way to get these nutrients.

Ingredients:

1 pack of lamb loin fillets or steaks
2 cos or 1 large iceberg lettuce
2 large tomatoes
2 spring onions or ½ small red onion
¾ cup bulghur wheat or dried quinoa
¾ cup of tzatziki
½ cup hummus
½ tsp of ground cumin
½ tsp ground coriander
Handful of fresh mint leaves
Salt and pepper

Optional extras: Pomegranate seeds, Siracha hot sauce

How to make:

Soak the bulghur wheat in boiling water for 10 minutes until tender then drain thoroughly. If you are using quinoa, rinse and cook, then drain and cool.
Remove the lamb loin fillets or steaks from the fridge and packaging and allow to bloom for 10 minutes at room temperature.
Rub the lamb with the cumin and coriander then season with a little salt and black pepper.
Pan fry or BBQ the lamb on a medium-high heat for 3-4 minutes on each side. If you are using steaks, these will need 4 minutes each side. Transfer to a plate, cover loosely with foil and rest for 5 minutes.
While the lamb is resting, wash and thoroughly dry the lettuce leaves then spread out of 2 large serving trays.
Put a dollop of hummus on each lettuce leaf and spread it across the leaf.
Place a tbsp of the cooked bulghur wheat or quinoa on top of the hummus.
Slice the tomatoes and cut each slice into four and place a piece on top of each lettuce cup.
When the lamb has finished resting, slice thinly across the grain then put a slice on top of the bulgur wheat/quinoa.
Add a dollop of tzatziki on top and a splash of siracha if you are using it.
Serve immediately.

For more about iron and how to get enough each day read here.
My recipe for tzatziki is here.
How to cook quinoa here.