Equipment
Ingredients
Lamb Filling
- 300 g leftover roast lamb, diced into small cubes
- 2 garlic, minced
- 10 g fresh ginger, minced
- 5 g ground cumin
- 15 ml tamari
- 15 ml neutral cooking oil
Ginger-Sesame Dressing
- 30 ml rice vinegar
- 15 ml toasted sesame oil
- 15 ml tamari
- 10 g honey
- 5 g fresh ginger, grated
Serving and Assembly
- 12 butter lettuce, leaves separated and washed
- 100 g cucumber, julienned
- 10 g fresh mint, leaves picked
- 10 g fresh cilantro, roughly chopped
- 5 g sesame seeds, toasted
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 97 kcal
- Protein
- 8 g
- Carbohydrates
- 3 g
- Fat
- 7 g
- Fiber
- 0 g
- Sugar
- 1 g
- Sodium
- 160 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 24 mg
- Potassium
- 133 mg
- Calcium
- 20 mg
- Iron
- 1.4 mg
- Magnesium
- 14 mg
- Phosphorus
- 60 mg
- Zinc
- 0.9 mg
- Vitamin A
- 27 mcg
- Vitamin C
- 1 mg
- Vitamin E
- 0.2 mg
- Vitamin K
- 17 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.4 mcg
- Thiamin
- 0.05 mg
- Riboflavin
- 0.13 mg
- Niacin
- 1.9 mg
- Folate
- 12 mcg
- Water
- 39 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Using a Chef's knife and cutting board, prepare your ingredients by dicing the leftover lamb, mincing the garlic, grating the ginger, and julienning the cucumber.
In a mixing bowl, combine the rice vinegar, toasted sesame oil, tamari, honey, and grated ginger. Mix thoroughly until the honey dissolves to create the vibrant dressing.
Place a skillet over medium-high heat and add the neutral cooking oil. Once shimmering, add the minced garlic and minced ginger, sauteing briefly until fragrant but not browned.
Add the diced leftover lamb and ground cumin to the skillet. Sear quickly, stirring frequently until the edges crisp up and the lamb is heated to a safe internal temperature of 74 C / 165 F.
Pour the tamari into the skillet to deglaze the pan. Stir vigorously until the liquid coats the lamb and mostly evaporates, leaving a savory glaze.
Arrange the clean, dry butter lettuce leaves on a serving platter to form individual cups.
Spoon the warm cumin lamb into each lettuce cup. Top with julienned cucumber, fresh mint, fresh cilantro, and toasted sesame seeds. Drizzle the ginger-sesame dressing over the wraps just before serving.
Chef's Notes
- Using leftover roast lamb requires rapid, high-heat cooking to crisp the exterior without drying out the already-cooked interior.
- Butter lettuce or baby gem lettuce provides the best cup-like shape, but iceberg lettuce can be substituted for an extra satisfying crunch.
- To revive slightly wilted lettuce, soak the separated leaves in ice water for ten minutes, then spin them thoroughly dry before serving.
- The robust flavor of lamb pairs beautifully with acidic, punchy dressings. Feel free to add a dash of chili oil or red pepper flakes to the dressing for a spicy kick.
Storage
Refrigerator: 3 days — Store the cooked lamb and the dressing in separate airtight containers away from the lettuce.
Reheating: Reheat lamb in a skillet over medium heat with a splash of water until warmed through before assembling fresh wraps.
Troubleshooting
Lamb becomes tough or dry during cooking
Cause: Overcooking already-cooked leftover meat in the skillet
Fix: Toss with a splash of water, extra tamari, or a bit of the dressing to add moisture back into the meat
Prevention: Cook over high heat just long enough to crisp the edges and warm the meat through
Lettuce wraps lack structural integrity and tear easily
Cause: Lettuce leaves were bruised, wet, or naturally too fragile
Fix: Double up the lettuce leaves to create a stronger base for the filling
Prevention: Select sturdy inner leaves and pat them completely dry before assembly
Cultural Context
Lettuce wraps, known as san choy bow in Chinese cuisine, originated as a clever way to serve rich, minced meats with a refreshing crunch. Integrating leftover Western-style roast lamb with cumin pays homage to the bold flavors of Northern Chinese cooking, where lamb and cumin are a classic pairing. This fusion approach breathes entirely new life into a traditional Sunday roast, bridging culinary traditions in a single bite.
