MOROCCAN LAMB LETTUCE WRAPS

Moroccan Lamb Lettuce Wraps image

I am a huge fan of both Moroccan lamb and lettuce wraps. This combination—with the creamy and crunchy cucumber—makes a tasty slow-cooked dish. The wine and chili powder add extra flavor elements to the sauce mixture, too. —Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories Dinner

Time 5h25m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

2 pounds lamb stew meat
1 cup chunky salsa
1/3 cup apricot preserves
6 tablespoons dry red wine, divided
1 to 2 tablespoons Moroccan seasoning (ras el hanout)
2 teaspoons chili powder
1/2 teaspoon garlic powder
1 English cucumber, very thinly sliced
2 tablespoons prepared ranch salad dressing
16 Bibb or Boston lettuce leaves

Steps:

Combine lamb, salsa, preserves, 4 tablespoons wine, Moroccan seasoning, chili powder and garlic powder. Transfer to a 3-qt. slow cooker. Cook, covered, on low 5-6 hours, until lamb is tender. Remove lamb; shred with 2 forks. Strain cooking juices and skim fat. Return lamb and cooking juices to slow cooker; heat through. Stir in remaining 2 tablespoons wine; heat through., Combine cucumber and ranch dressing; toss to coat. Serve lamb mixture in lettuce leaves; top with cucumber mixture.

Nutrition Facts : Calories 221 calories, Fat 8g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 257mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges