Tangy Lamb & Asparagus Lettuce Cups

http://www.calasparagus.com/consumer/recipes/pdf/Tangy_Lamb_Asparagus_Lettuce_Cups.pdf
photo from: http://www.calaspphoto.com/
Dressing;
1/4 cup ginger, peeled and
sliced
1/4 cup lemon grass, sliced
1/4 cup lime juice
2 tablespoons fish sauce
2 tablespoons water
3 tablespoons sweet chili sauce
Filling;
2 tablespoons sesame oil
1 lb. ground Lamb
salt and pepper to taste
1 lb Asparagus, trimmed and cut on diagonal into 1 inch pieces
1 small red bell pepper, diced
12 iceberg or butter lettuce leaves
For dressing, puree first 5 ingredients in blender. Let stand 15 minutes to 1 hour.
Strain mixture into a small bowl. Squeeze liquid from solids and discard solids.
Add sweet chili sauce.
Heat 1 tablespoon sesame oil in large skillet over medium heat. Add seasoned
ground Lamb. Sautee until cooked through. Drain off fat. Remove from pan and
transfer to mixing bowl. Add remaining tablespoon oil to sauté pan. Sauté
Asparagus and red pepper until tender. Add to Lamb. Reserve ¼ cup dressing
and add the remaining dressing to coat mixture well.
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.
Serves 4
Prep time 20 minutes
Nutrients per serving:
Calories 477, calories from fat 313, fat 35 gms, saturated fat 16 gms, sodium 930
mg, cholesterol 77 mg, dietary fiber 4 gms, protein 24 gms
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