moroccan lamb lettuce wraps
Beef
Moroccan Lamb Lettuce Wraps
I am a huge fan of both Moroccan lamb and lettuce wraps. This combination—with the creamy dressing and crunchy cucumber—makes a tasty slow-cooked dish. The wine and chili powder add even more flavor elements.
Ingredients
- 2 pounds lamb stew meat
- 1 cup chunky salsa
- 1/3 cup apricot preserves
- 6 tablespoons dry red wine, divided
- 1 to 2 tablespoons moroccan seasoning (ras el hanout)
- 2 teaspoons chili powder
- 1/2 teaspoon garlic powder
- 1 english cucumber, very thinly sliced
- 2 tablespoons prepared ranch salad dressing
- 16 bibb or boston lettuce leaves
Directions
- Combine lamb, salsa, preserves, 4 tablespoons wine, Moroccan seasoning, chili powder and garlic powder. Transfer to a 3-qt. slow cooker. Cook, covered, on low 5-6 hours, or until lamb is tender. Remove lamb; shred with 2 forks. Strain cooking juices; skim fat. Return lamb and cooking juices to slow cooker; heat through. Stir in remaining 2 tablespoons wine; heat through.
- Combine cucumber and ranch dressing; toss to coat. Serve lamb mixture in lettuce leaves; top with cucumber mixture.
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