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Lettuce wraps with lamb and pomegranate sauce

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 and 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 and 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!)
Print Recipe
Prep Time 15 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 6 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 cups of leftover roast lamb pieces torn
  • 1 red onion
  • 1 roasted red pepper
  • 1 handful of mint or parsley chopped
  • Seeds of ½ pomegranate
  • For the dressing:
  • 1 Tbsp pomegranate molasses
  • 1 Tbsp olive oil
  • Zest of ½ lemon
  • Juice of ½ lemon
  • 1 tsp honey
  • ½ tsp ground cumin
  • 1 garlic clove minced
  • Salt and pepper
  • 2 little gems or 1 small romaine lettuce

Method
 

  1. Separate the lettuce leaves carefully, then rinse them and pat dry. Arrange them on a large serving dish.
  2. Thinly slice the onion and roasted red pepper. Fill all the lettuce cups with lamb, onion and pepper pieces, then scatter pomegranate seeds and herbs over them.
  3. Mix the dressing and set aside.
  4. 5 minutes before serving spoon the dressing over each lettuce cup.
  5. Serve as finger food or as a starter.