Dairy-Free and Nut-Free Lebanese Spiced Ground Lamb Wraps

Ingredients

• about 450 g Ground lamb
• 1 medium Onion
• 2 cloves Garlic
• 1 tablespoon Olive oil
• 1 teaspoon Allspice
• 0.5 teaspoon Cinnamon
• 0.5 teaspoon Cumin
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 12 leaves Lettuce leaves (Romaine or Butter)
• 1 medium Tomato
• 0.5 medium Cucumber
• 0.5 cup Dairy-free Tzatziki Sauce

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a 30.48 cm skillet over medium heat (176.7°C/175°C) and add the 1 tablespoon of olive oil.
2. 2Add the 1 medium onion, chopped into 0.635 cm pieces, to the skillet and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. 3Add the 2 cloves of garlic, minced, to the skillet and cook, stirring constantly, until fragrant, about 1 minute. Do not let the garlic burn.
4. 4Add the about 450 g of ground lamb to the skillet. Cook, breaking up the meat with a spoon, until it is no longer pink and is fully browned, about 8-10 minutes. Drain off any excess fat.
5. 5Stir in the 1 teaspoon of allspice, 0.5 teaspoon of cinnamon, 0.5 teaspoon of cumin, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Cook, stirring constantly, for 1 minute more to allow the spices to become fragrant.
6. 6While the lamb mixture is cooking, dice the 1 medium tomato and the 0.5 medium cucumber into 1.27 cm pieces.
7. 7To assemble the wraps, spoon about 2-3 tablespoons of the spiced ground lamb mixture into each of the 12 lettuce leaves. Top the lamb with the diced tomato and diced cucumber.
8. 8Dollop about 1 tablespoon of the 0.5 cup dairy-free tzatziki sauce over the tomato and cucumber in each lettuce leaf. Serve immediately.

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