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. —Arlene Erlbach, Morton Grove, Illinois
Moroccan Lamb Lettuce Wraps
Moroccan Lamb Lettuce Wraps
Prep Time
25 min
Cook Time
5 hours
Yield
8 servings
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.
Nutrition Facts
2 filled lettuce wraps: 221 calories, 8g fat (2g saturated fat), 74mg cholesterol, 257mg sodium, 13g carbohydrate (8g sugars, 1g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 starch.
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