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Za’atar Lamb Lettuce Cups
with spicy harissa aioli / chili-garlic green beans

Active: 40 min Total: 40 min
These taco-inspired lettuce cups are loaded with some of our favorite Middle Eastern flavors and ingredients. One bite and we think you'll agree that peppery arugula, rich seasoned lamb, and creamy aioli work together to give these lettuce cups layers of flavor and texture.


Za’atar Lamb Lettuce Cups:
  • Lettuce, romaine - 12 leaves
  • Parsley - 1 Tbsp , chopped
  • Lamb, ground - 1 lb (sub ground beef)
  • Za'atar - 1 Tbsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Pine nuts - 2 Tbsp
  • Oil, cooking - 1 Tbsp
  • Arugula - 2 oz
Spicy Harissa Aioli:
  • Mayonnaise, paleo-friendly - 1/4 cup
  • Harissa - 1 Tbsp (sub any hot sauce; more or less to taste)
  • Lemon juice - 2 tsp
  • Paprika - 1/4 tsp
Chili Garlic Green Beans:
  • Green beans - 1 lb , trimmed
  • Garlic - 3 cloves , chopped
  • Oil, cooking - 1 Tbsp
  • Chili powder - 1/2 tsp
  • Lemon juice - 2 tsp


  1. Green beans / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Make aioli - Whisk together mayonnaise, harissa, lemon juice (portion for aioli), and paprika. (Can be done up to 5 days ahead)
  3. Lettuce / Parsley - Prep as directed. Store separately. (Can be done up to 2 days ahead)
  4. Season lamb - Combine lamb with za’atar, salt, and pepper. (Can be done up to 2 days ahead)

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  1. Heat a large skillet or wok over medium heat. Add pine nuts and toast, stirring constantly, until fragrant, 3 to 4 minutes. Set aside. Return pan to heat.
  2. To heated pan add oil (portion for green beans) and then green beans to heated oil. Saute for 10 to 12 minutes, until browned and blistered (cover with a lid to help speed the cooking process along).
  3. In the last minute of cooking, add garlic, chili powder, and some salt to green beans and stir until fragrant. Remove from heat and squeeze lemon juice (portion for green beans) over top. Set green beans aside, covered. Return pan to heat.
  4. To heated pan, add oil (portion for lamb). Add lamb and saute for 5 to 7 minutes until browned.
  5. Remove lamb from heat and stir in parsley. Season to taste with more salt and pepper.
  6. Fill lettuce leaves with lamb, arugula, and pine nuts. Top with aioli.
  7. Serve lettuce cups with green beans on the side. Enjoy!



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