Minced Lamb With Ginger, Hoisin, and Green Onions

Total Time
25mins
Prep 15 mins
Cook 10 mins

We love Asian foods and really enjoy the 'stuffed' lettuce rolls. This is a nice variation using lamb. From Bon Appetit.

Ingredients Nutrition

Directions

  1. Combine orange juice and cornstarch in small bowl.
  2. Saute lamb in heavy large skillet over high heat until cooked through, breaking up with back of spoon, about 5 minutes.
  3. Pour lamb with its juices into colander; drain.
  4. Heat oil in same skillet over high heat.
  5. Add ginger, garlic and orange peel; stir-fry 30 seconds.
  6. Add green onions and stir-fry 1 minute.
  7. Add hoisin sauce and lamb to skillet; stir until blended.
  8. Add orange juice mixture; stir until thickened, about 1 minute.
  9. Spoon into lettuce leaves.

Reviews

(2)
Most Helpful

YUMMY. i made this with ground elk (also stronger flavored ground that can stand up to the spices and far less fatty than lamb) Love it and will make it often. I included the orange cup presentation, its often one i use with asian food, as well as the lettuce wrap. Made for the photo tag game in the games forum

MarraMamba September 27, 2007

This was delicious, but either I drained the lamb TOO much or my burner was too hot, because it dried out very quickly while I was stir-frying, so I had to add some more sesame oil in the middle of cooking. Otherwise, if was very yummy, and much better than the "lettuce wraps" I've had at Chinese restaurants.

SheCooksToConquer September 04, 2007

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