Lamb Lettuce Wraps with Mint Chimichurri Sauce

Lamb Lettuce Wraps With Mint Chimichurri Sauce

Lamb Lettuce Wraps With Mint Chimichurri Sauce

One of my favorite “cook” books is The Flavor Bible by Karen Page and Andrew Dornenburg. It is my go to book when I need inspiration for a new recipe. If you own it, then you know it’s not a cookbook in the traditional sense, because it doesn’t contain any recipes. It’s more of a reference for exactly what it title states, flavors that work well together. Yesterday I was browsing it for an idea for what I could do with some ground lamb that I needed to make for dinner. It was a hot day here in California–go figure–so I wanted something light and cooling. I opened The Flavor Bible up and landed on Chimichurri and it hit me! Inspiration at it’s best!! I decided to make lamb lettuce wraps with a mint Chimichurri! These are DELICIOUS!! My husband raved at every bite! If ground lamb isn’t your thing, or you can’t get it in your grocery store, try this with ground beef or chicken, the mint Chimichurri sauce will work with either.

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Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes



1 lb Lamb
9 leaves of organic Butter lettuce
1 cup of organic Green onion sliced white parts included
3 cloves of garlic minced
Salt and black pepper to taste
1 tablespoon of olive oil
1/4 cup of fresh organic mint chopped

Ingredients for Mint Chimichurri
1/2 cup of flat leaf parsley
1/2 cup of mint
3 tablespoons oil
4 tablespoons lemon juice
1/4 teaspoon of red pepper flakes
2 cloves of garlic
Sea salt to taste

Place all the ingredients for the Chimmichurri in a blender or processor and blend until smooth, set aside. Heat the tablespoon of oil in a skillet, add garlic, and green onion, toss for 20-30 seconds, then add in ground meat. Season with sea salt and black pepper, and cook until meat is browned and cooked through, add in the mint and toss, remove from the fire.

Scoop meat into lettuce leaves, top with Chimmichurri and enjoy!


Grilled flank steak with Chimichurri sauce

Summer is here which means a lot of grilling at our house. Steaks tend to get boring and I’m alway looking for ways to jazz them up a bit. Enter Chimichurri sauce. It’s a Brazilian condiment, and when it’s made properly it can turn the most mundane dish into something truly spectacular! I love chimichurri on a nice peice of toasted crusty french bread. Chimichurri is also fabulous on grilled chicken, or baked fish. I’m also told that chimichurri is great on eggs, I don’t like eggs, but I bet I would with chimichurri on them. Chimichurri is so versatile I can’t imagine that there is a meat that it doesn’t go well with.

Here’s what you need:
1 lb of skirt steak
3 cloves of garlic pasted
Sea salt

Here’s what you need for the Chimichurri sauce:
2 cups of fresh parsley
1 cup of fresh cilantro
2 cloves of garlic
1/4 teaspoon of red chili pepper flakes
1/4 cup of red wine vinegar
1//2 cup of olive oil
1 teaspoon of lemon juice
Sea salt to taste

Directions: rub the pasted garlic on both sides of the skirt steak, season with sea salt, black pepper and grill for 3-5 minutes on each side.

Place all of the ingredients for the Chimichurri in a blender and blend until smooth. Serve on top of grilled steak.

Now how easy was that? Chimichurri is so delicious and it makes everything taste better. What are you going to have with this sauce?

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