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Tangy Lamb & Asparagus Lettuce Cups
Source: California Asparagus Commission

Lettuce cups filled with ground lamb and asparagus served with a tangy dressing.

Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 577.2
Total Carbs 32.0 g
Dietary Fiber 10.3 g
Sugars 7.9 g
Total Fat 38.1 g
Saturated Fat 14.2 g
Unsaturated Fat 5.5 g
Potassium 781.1 mg
Protein 28.8 g
Sodium 795.3 mg
Dietary Exchanges
6 Fat , 2 Vegetables , 3 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/4 cup  ginger root slices
0 1/4 cup  fresh lemongrass
0 1/4 cup  fresh lime juice
1 tbsp  fish sauce
3 tbsp  chili sauce

2 tbsp  Oil, sesame
1 lb  ground lamb
1 lb  fresh asparagus
1 pinch  salt
1 each  small red bell peppers
12 each  Lettuce, iceberg, fresh, leaf, large
1 cup  black pepper
  1. For dressing: Puree first 5 ingredients in blender. Let stand 15 minutes to 1 hour.
  2. Strain mixture into a small bowl. Squeeze liquid from solids and discard solids.
  3. Add sweet chili sauce.
  1. For filling: Heat 1 tablespoon sesame oil in large skillet over medium heat. Add seasoned ground lamb. Saute until cooked through.
  2. Drain off fat. Remove from pan and transfer to mixing bowl.
  3. Add remaining tablespoon oil to saute pan. Saute asparagus and red bell pepper until tender. Add lamb.
  4. Reserve 1/4 cup dressing and add the remaining dressing to coat mixture well.
  5. Arrange lettuce cups on a platter. Trimming edges on any oversized leaves. Spoon approximately 2 heaping tablespoons lamb-asparagus mixture into lettuce cups. Serve remaining sauce along side. Serve at room temperature.

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