Ground Lamb Lettuce Wraps

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Ground Lamb Lettuce Wraps
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
350
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie350 cal.(17 %)
Protein31 g(32 %)
Fat21 g(18 %)
Carbohydrates6 g(4 %)
Sugar added0 g(0 %)
Roughage2.1 g(7 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E2.1 mg(18 %)
Vitamin K6.5 μg(11 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.6 mg(55 %)
Niacin13.8 mg(115 %)
Vitamin B₆0.4 mg(29 %)
Folate89 μg(30 %)
Pantothenic acid0.8 mg(13 %)
Biotin2.2 μg(5 %)
Vitamin B₁₂3.5 μg(117 %)
Vitamin C67 mg(71 %)
Potassium627 mg(16 %)
Calcium116 mg(12 %)
Magnesium46 mg(15 %)
Iron3.1 mg(21 %)
Iodine24 μg(12 %)
Zinc4.3 mg(54 %)
Saturated fatty acids6.9 g
Uric acid241 mg
Cholesterol96 mg
Complete sugar4 g

Ingredients

for
4
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)
How healthy are the main ingredients?
Fetasesame oilmintgarlic clovesalt

Preparation steps

1.

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.

2.

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.

3.

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.