Ground Lamb Lettuce Wraps
Nutritional values
(Percentage of daily recommendation)
| Calorie | 350 cal. | (17 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 6.5 μg | (11 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 13.8 mg | (115 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 627 mg | (16 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 241 mg | |||
| Cholesterol | 96 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 sm head Iceberg lettuce
- 1 Red Bell pepper
- 4 garlic cloves
- 4 scallions
- 500 grams Ground lamb
- 2 Tbsps freshly chopped mint
- salt
- freshly ground peppers
- 4 Tbsps sesame oil
- 75 milliliters dry white wine
- 100 grams Feta (finely diced)
Preparation steps
Separate the lettuce into leaves, rinse and pat dry. Rinse the bell peppers, dry, halve, remove seeds and ribs and cut into small cubes. Peel garlic and chop finely. Rinse and peel the scallions. Remove the long green part of the scallions and blanch this for 1-2 minutes in boiling water, drain, rinse with cold water, pat dry and set aside. Finely chop the white and light green parts of the scallions. Mix the ground lamb with the chopped green onions, garlic and mint and season well with salt and pepper.
Heat the wok (or pan), add 2 tablespoons of oil and, while stirring, fry the ground lamb mixture until crumbly. Remove the meat. Heat the wok again, add the remaining oil and the diced bell peppers and, while stirring, pan-fry for 2-3 minutes. Stir in the ground lamb, add the wine, allow to gently boil, then mix in the feta cheese and season to taste with salt and pepper.
Place the lettuce leaves on the work surface, place a little of the ground meat mixture on each leaf, fold the leaves like a bag and tie with the green part of the scallions.
