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

Name: Za’atar Lamb Lettuce Cups
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 12 leaves Lettuce, romaine; 1 Tbsp Parsley, chopped; 1 lb Lamb, ground (sub ground beef); 1 Tbsp Za'atar; 1/2 tsp Salt; 1/4 tsp Black pepper; 2 Tbsp Pine nuts; 1 Tbsp Oil, cooking; 2 oz Arugula; 1/4 cup Mayonnaise, paleo-friendly; 1 Tbsp Harissa (sub any hot sauce; more or less to taste); 2 tsp Lemon juice; 1/4 tsp Paprika; 1 lb Green beans, trimmed; 3 cloves Garlic, chopped; 1 Tbsp Oil, cooking; 1/2 tsp Chili powder; 2 tsp Lemon juice

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

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.

Proteins

Ground meat

Cuisines

Middle Eastern / North African

Ingredients

Metric

Servings:

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

Prep

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

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Make

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.
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).
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.
To heated pan, add oil (portion for lamb). Add lamb and saute for 5 to 7 minutes until browned.
Remove lamb from heat and stir in parsley. Season to taste with more salt and pepper.
Fill lettuce leaves with lamb, arugula, and pine nuts. Top with aioli.
Serve lettuce cups with green beans on the side. Enjoy!

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