If ground lamb is not already in the meat case, the butcher will be glad to grind it fresh for you. If lamb is just not your favorite feel free to use ground turkey or chicken as a simple substitute.
Serves 4 Cook Time 25 minutes
1 tbsp ginger, peeled & grated
6 cloves garlic, minced
6 oz ground lamb
6 oz lean ground beef
1 1/2 c cucumber, seeded & diced
1/2 serrano chili, sliced thin
3 tbsp fresh lemon juice & zest
1 tbsp fish sauce
1 tsp Splenda
16 boston bibb lettuce leaves
Combine the first 4 ingredients in a medium bowl and mix gently until just combined; let it stand for 15 minutes.
Heat a large skillet over medium high heat and add the lamb mixture; stirring to crumble and cook through (browned). Place the lamb in a large bowl. Add cucumber and the pepper and stir.
In a small bowl, combine lemon juice, zest, fish sauce and Splenda and stir until the Splenda dissolves. Add the juice mixture to the lamb mixture and toss to combine. Place about 1/3 c of lamb into each lettuce cup.
Recommended for patients on the Modified Profast (Fast and Flexible) Program, Nutriplus (Balance Your Pyramid) Program or Maintenance Program.
Metabolic Medical Center