These lettuce cups are fresh but filling, with a mix of spiced lamb and chickpeas and a dollop of yogurt. If you want to keep it extra easy, just set out everything with a pile of napkins, and let everyone dig in together.
What You Get
Green garlic yogurt
Spiced ground lamb (see note below)
What You’ll Need
Makes 3 servings
Active Time: 15 minutes
Total Time: 15 minutes
Separate the largest radicchio leaves, and rinse and stack them on a plate. Pick the mint leaves and discard the stems. Set out the green garlic yogurt. Rinse and drain the chickpeas.
In a large frying pan over medium heat, warm 1 tablespoon olive oil. Add the lamb and cook until browned, stirring to break up any large chunks, about 5 minutes. Drain any excess fat from the pan.
Add the chickpeas and stir to warm through, 2 minutes longer. Season with salt to taste.
To build the radicchio cups, place the leaves on plates and fill with the lamb and chickpeas. Drizzle with the green garlic yogurt, sprinkle with mint leaves, and serve warm.
Note: The lamb may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.