Steal This: The Source's Lamb Lettuce Cups
Allow me to praise the
ingenious lettuce cup as a vehicle for deliciousness. I love how a fresh lettuce leaf can turn
foods like stir fry into a portable dish, layering on a cool, crisp
snap to whatever you've wrapped inside. (It's a culinary trend Metrocurean has obsessed over before.) They also make a great cocktail party hors d'oeuvre — you can pretty much put whatever you like inside a lettuce cup.
For the fourth episode of Steal This, I got Scott Drewno, executive chef of The Source, to show me how he makes the stir-fried Colorado lamb lettuce cups served at the restaurant.
Check out the video, and consider lettuce cups for your next party. A similar recipe to the dish in the video can be found below. Or just go to The Source and order some.
Be sure to check out previous episodes of Steal This:
Steal This: Good Stuff Eatery's Mayos (video here)
Steal This: Wolfgang Puck's Pork Dumplings
Steal This: Rasika's Indian Spiced Popcorn
Stir-fried Lamb Lettuce Cups
adapted from The Source by Wolfgang Puck and executive chef Scott Drewno
makes 4 lettuce cups
6 oz ground lamb
1 tbsp vegetable oil
1/8 cup zucchini, diced
1/8 cup peas
1/8 cup water chestnuts, diced
1 tsp garlic, minced
1 tbsp sugar
1/3 cup lamb sauce (recipe follows)
4 iceberg lettuce cups
for garnish: crispy rice noodles (available at Asian markets), pine nuts, Thai basil and sliced scallions
In a pan or wok over medium-high heat, cook lamb in oil for a few minutes until cooked through. Drain on a paper towel.
Return the pan to medium-high heat, and add zucchini, peas, water
chestnuts, garlic and sugar. Cook for 3-4 minutes stirring. Add lamb
sauce and stir to combine. Add the cooked lamb and stir just to combine.
Remove from heat.
Place lettuce cups on a plate. Put a small amount of rice sticks in each
cup. Divide the lamb mixture evenly between the cups. Garnish with
basil, pine nuts and scallions.
¼ cup garlic, minced
¼ cup sugar
¼ cup sambal
½ cup oyster sauce
¼ cup hoisin sauce
1 ½ cups chicken stock
In a wok, cook garlic in peanut oil. Add sugar and
sambal, cook until sugar is dissolved. Add oyster sauce, hoisin and
chicken stock and cook for a few minutes. Set aside.