Ingredients
Lettuce Wraps:
1/2 cup pecan meal, toasted
2 tablespoons pecan oil
1 lemongrass stalk, finely minced or 2 tablespoons grated lemon or lime zest
4 cloves garlic
1/2 bunch fresh cilantro
1 large shallot, chopped
1 red Fresno or Serrano chili pepper, seeded
3 tablespoons lime juice
1 tablespoon fish sauce or soy sauce
1 1/2 teaspoons demerara or granulated sugar
1 pound ground lamb, turkey, pork or beef
8 Bibb lettuce leaves
Garnish:
Pecan pieces, toasted
Sliced cucumbers
Julienned carrots
Lime wedges
Mint sprigs
Cilantro sprigs
Thinly sliced chili peppers
Process:
- In a food processor, pulse the lemongrass and garlic until finely chopped. Add the cilantro, shallot and chili pepper and pulse until finely chopped. Transfer to a bowl and set aside.
- In a small bowl, whisk together the lime juice, fish sauce and sugar until sugar is dissolved. Set aside.
- In a large skillet, heat the pecan oil over high heat. Add lamb to the skillet and cook until meat is cooked through and crispy, about 15 minutes. Transfer lamb to a medium bowl and let come to room temperature.
- In the same skillet, cook the lemongrass mixture, stirring often, until fragrant, about 10 minutes.
- Toss together the cooked lamb, lemongrass mixture and the toasted pecan meal and lime dressing until well incorporated.
- To serve, place 2 tablespoons of lamb mixture onto a Bibb lettuce leaf. Top with your favorite Garnish.
