Spiced Lamb Mince Lettuce Cups with Chilli & Fresh Herbs

• 500 glamb mince
• 2 tbspgarlic-infused olive oil
• 1 tspground cumin
• 1 tspground coriander
• ½ tspchilli flakes
• 2 tbsptamari
• 30 mllime juice
• 2little gem lettuces, leaves separated
• 1long red chilli, thinly sliced
• 15 gmint leaves, torn
• 15 gcoriander leaves, torn
• 30 gspring onion green tops only, finely sliced
• 1 tbspsesame seeds, toasted
• Fine salt, to taste
• ½lime, cut into wedges, optional (optional)
• Black pepper, to taste

Method

1. 1Season the mince generously with salt and pepper before it hits the pan.
2. 2Heat 1 tbsp garlic-infused oil in a wide frying pan over medium-high heat. Brown half the lamb for 4–5 minutes, breaking it up, then lift onto a plate. Repeat with the remaining oil and lamb.
3. 3Return all the lamb to the pan. Push everything to one side, then tip in the cumin, ground coriander and chilli flakes. Fry the spices in the oil for 30 to 60 seconds, just until fragrant; the hot fat rounds off their raw edge. Stir through the mince to coat.
4. 4Pour in the tamari and the lime juice. Toss for a minute until the liquid clings to the meat and the pan looks glossy, not dry. Check the lamb reaches 75°C for 30 seconds in the centre. Taste; most of the salt comes from the tamari, but a final pinch and a crack of pepper ties it together.
5. 5Arrange the little gem leaves on a platter, cup-side up. Spoon the hot spiced lamb generously into each leaf, then scatter over the sliced red chilli, spring onion greens, torn mint and coriander. Finish with the toasted sesame seeds and add the optional lime wedges if using around the platter for squeezing at the table; serve straight away while the lamb is still hot against the cool, crunchy lettuce.

Per serving

kcal

404

protein

26.6g

fibre

2.1g

carbs

5.6g

fat

30.8g