Moroccan Lamb Lettuce Wraps Recipes

MOROCCAN LAMB LETTUCE WRAPS

I am a huge fan of both Moroccan lamb and lettuce wraps. This combination—with the creamy and crunchy cucumber—makes a tasty slow-cooked dish. The wine and chili powder add extra flavor elements to the sauce mixture, too. —Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories Dinner

Time 5h25m

Yield 8 servings.

Number Of Ingredients 10

Moroccan Lamb Lettuce Wraps image

Steps:

Combine lamb, salsa, preserves, 4 tablespoons wine, Moroccan seasoning, chili powder and garlic powder. Transfer to a 3-qt. slow cooker. Cook, covered, on low 5-6 hours, until lamb is tender. Remove lamb; shred with 2 forks. Strain cooking juices and skim fat. Return lamb and cooking juices to slow cooker; heat through. Stir in remaining 2 tablespoons wine; heat through., Combine cucumber and ranch dressing; toss to coat. Serve lamb mixture in lettuce leaves; top with cucumber mixture.

Nutrition Facts : Calories 221 calories, Fat 8g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 257mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

Ingredients

2 pounds lamb stew meat
1 cup chunky salsa
1/3 cup apricot preserves
6 tablespoons dry red wine, divided
1 to 2 tablespoons Moroccan seasoning (ras el hanout)
2 teaspoons chili powder
1/2 teaspoon garlic powder
1 English cucumber, very thinly sliced
2 tablespoons prepared ranch salad dressing
16 Bibb or Boston lettuce leaves

MOROCCAN COUSCOUS WITH MEAT AND VEGETABLES

Provided by Food Network

Categories side-dish

Time 1h45m

Yield Yield: 6 servings

Number Of Ingredients 21

Moroccan Couscous with Meat and Vegetables image

Steps:

Put broth in the couscousiere pot, add the onions, tomatoes, meat, parsley, olive oil, saffron, ginger and salt and pepper. Boil on medium high heat for 5 to 10 minutes. Put the keskes on top of the pot and add couscous slowly. Let the couscous steam for 1/2 hour.
After steam starts coming up, take the couscous out of keskes and transfer into a large bowl (gsaa). Break up any clumping grains of couscous with wooden spoon, and cool for a few minutes. Sprinkle 1/2 cup to 3/4 cup cold water on the couscous while it is in the bowl, to make the grains larger and soft. Return to heat and steam for another 30 minutes. Remove the couscous from the pot and transfer to the large bowl. Again, break up any clumps and sprinkle with 1/2 cup to 3/4 cup of water. Remove the meat from the couscousiere, cover and set aside. Add vegetables to the couscousiere and return the couscous to the keske and place in the couscousiere. Cook the vegetables and the couscous for 30 to 45 minutes on medium high heat. After the vegetables and couscous are all fully cooked, remove the couscousiere from heat. Return the couscous to a large bowl and add butter. Place the couscous on a platter, forming a hole in the middle of the couscous. Place meat in the hole and top with vegetables. Put sauce around sides of the platter. Serve guests additional sauce in small bowls.

Ingredients

2 quarts water (or beef broth) plus 2 cups to use during couscous procedure
1 large yellow onion, chopped
1 large tomato, diced
4 pounds lamb shoulder or lamb shank, cut into 2-inch pieces
1 small bouquet parsley, approximately 1/2 cup
1/2 cup olive oil
1/2 teaspoon saffron
1/2 teaspoon ground ginger
Salt, to taste
1 tablespoon black pepper
24 ounces couscous
1 pound green and yellow zucchini cut in half lengthwise
1 pound baby carrots
1 pound potatoes, any kind, peeled and cut into quarters
1/2 head cabbage, diced
1 pound peas, fresh or frozen
2 rutabagas, peeled and diced
2 large turnips, peeled and cut into quarters
1/2 cup butter, softened
* Bay leaves and fresh thyme may also be added to the recipe
* 2 to 3 whole jalapenos can also be added to the vegetables, then served separately

MOROCCAN LAMB SALAD WRAPS

This is very simple but it tastes fantastic. It's a healthy and casual meal for when you just want to throw something together. I buy chops when on sale and take the meat off but lamb steaks etc can be used.

Provided by Calms79

Categories Lamb/Sheep

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Moroccan Lamb Salad Wraps image

Steps:

Sprinkle the lamb with Moroccan seasoning and fry on medium in olive oil for 6-10 minutes.(until just cooked).
Combine salad leaves, rocket, mint, tomato, onion, cucumber and capsicum and dress with olive oil and lemon juice.
Put generous amounts of lamb and salad into the lavish bread and wrap. Serve immediately.

Nutrition Facts : Calories 296.1, Fat 14.9, SaturatedFat 4.4, Cholesterol 80, Sodium 102.2, Carbohydrate 13.1, Fiber 2.6, Sugar 6.7, Protein 28.2

Ingredients

500 g lean lamb, cut from 6-8 chump chops
1 tablespoon olive oil
1 tablespoon moroccan seasoning (I use Masterfoods)
100 g pre-packed bag mixed salad greens
1/4 cup rocket
2 tablespoons fresh mint leaves
3 tomatoes, sliced
1 medium Spanish onion, finely sliced
1 lebanese cucumber, thinly sliced
1 medium red capsicum, thinly sliced
2 lemons, juice of
1 tablespoon olive oil (for dressing)
8 pieces flat bread (such as lavish bread)

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In a large heavy skillet, heat the oil over high flame. Brown the lamb, breaking it apart with your spatula into small pieces, until the fat is rendered and the meat has begun to develop a crust, 5 minutes, stirring occasionally. Push the lamb to the sides of the pan and add half of the onion, garlic and ras el hanout to the center. Cook, eventually stirring the lamb and veggies together, until the onion is soft, another 3 minutes.
Remove from the heat and stir in the salt, harissa and lemon juice. Taste for seasoning and add more salt, acid or heat as necessary.
Make the aioli: In a small mixing bowl or food processor whisk or pulse the egg yolk, lemon juice, and garlic until smooth. Working slowly, add 1 teaspoon of the olive oil and whisk or pulse until incorporated. Repeat with 3 additional teaspoons. Once the oil is taking, slowly drizzle in the remaining olive oil. Once the mixture is thick, add the mint leaves and season with the salt.
To serve, arrange the lettuce cups on a platter and divide the lamb mixture between them. Garnish with the radishes, remaining red onion, and mint leaves, and serve alongside the lemon-mint aioli.

Moroccan Lamb Lettuce Wraps Recipes

MOROCCAN LAMB LETTUCE WRAPS

I am a huge fan of both Moroccan lamb and lettuce wraps. This combination—with the creamy and crunchy cucumber—makes a tasty slow-cooked dish. The wine and chili powder add extra flavor elements to the sauce mixture, too. —Arlene Erlbach, Morton Grove, Illinois

MOROCCAN COUSCOUS WITH MEAT AND VEGETABLES

MOROCCAN LAMB SALAD WRAPS

This is very simple but it tastes fantastic. It's a healthy and casual meal for when you just want to throw something together. I buy chops when on sale and take the meat off but lamb steaks etc can be used.

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