Moroccan Lamb Lettuce Wraps

Dinner

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.

Average Rating: 0

TOTAL TIME: Prep: 25 min. Cook: 5 hours
YIELD: 8 servings.

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

Instructions

1. 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 or 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.
2. Combine cucumber and ranch dressing; toss to coat. Serve lamb mixture in lettuce leaves; top with cucumber mixture.

Nutrition Facts

2 filled lettuce wraps: 221 calories, 8g fat (2g saturated fat), 74mg cholesterol, 257mg sodium, 13g carbohydrate (8g sugars, 1g fiber), 24g protein.
Diabetic Exchanges:
3 lean meat, 1 starch.