- 1 head butter lettuce
- 1 lb ground lamb
- 1 Tbsp coconut oil
- 1 large onion, minced
- 2 cloves fresh garlic, minced
- 2 Tbsp soy sauce
- 1/4 cup hoison sauce
- 2" ginger piece, peeled and finely chopped
- 1 tsp red pepper flakes
- 1 8oz can water chestnuts, drained an finely chopped
- 4 scallions, chopped
- 2 tsp sesame oil
Rinse the lettuce leaves and pat dry, being careful not tear them. Set aside.
In a medium skillet over high heat, brown the ground meat in 1 tablespoon of coconut oil. Drain the meat and set aside to cool. Cook the onion in the same pan, stirring frequently.
Add the garlic, soy sauce, hoisin sauce, ginger and red pepper flakes to the onions. Stir in the chopped water chestnuts, scallions, sesame oil, and cooked meat. Cook until the onions are soft.
Arrange the lettuce leaves around the outer edge of a serving platter and pile meat mixture in the center.
Serve by having each person spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat and enjoy!