Tuesday, May 28, 2013

Lamb Lettuce Boats with Avo-Ziki Sauce [P]

This recipe is directly from Practical Paleo by Diane Sanfilippo
LAMB LETTUCE BOATS
with AVO-ZIKI SAUCE


1lb lamb stew meat
Sea salt and black pepper to taste
1/2 tsp dried or fresh oregano
1 Tblsp coconut oil, melted
4-6 large romaine lettuce leaves, cleaned [I used my romaine from my garden!]
1 cup cherry tomatoes, halved
1/2 cucumber, finely diced
1 lemon, cut in half

  • In a small mixing bowl, season the lamb with the sea salt, black pepper, and oregano. 
  • In a skillet over med-high heat, melt the coconut oil, and then place the lamb pieces in the pan. Cook the lamb approximately 2-3 minutes or until it is browned on one side, and flip to brown on the other side for another 2 minutes or so.
  • Once the meat is cooked, chop it into 1/2 inch pieces.
  • Place the romaine lettuce leaves onto serving plates and top with the chopped lamb, cherry tomatoes, and cucumber. 
  • Squeeze lemon over each lettuce boat, then top with the Avo-Ziki Sauce.

AVO-ZIKI SAUCE


1 ripe avocado
1/4 cup grated cucumber
1 small garlic clove, grated
Juice of 1 lemon
2 Tblsp EVOO
Sea salt and black pepper to taste
1 tsp fresh dill, finely chopped

  • Combine all ingredients in a small food processor or with a hand blender.
This recipe is directly from Practical Paleo by Diane Sanfilippo

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