Background

Lettuce wraps make excellent nibbles at drink parties or can be served as appetiser or starter at a a dinner party. I made these lettuce wraps with lamb & pomegranate sauce using up leftover slow-roasted lamb but you can make it from scratch too -  just rub a joint of lamb with some spices (such as cinnamon, cumin, garlic powder, honey & seasoning) - and slow-roast over steaming water, red wine or pomegranate juice in the oven (covered) until the meat is tender (if the joint is boneless) or easily pulls away from the bone. Rest the joint, then tear the meat into small pieces. (You can even use the cooking juice in your dressing!)