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Roast Lamb Lettuce Wraps




Source of Recipe


Chef Jamie Roraback, Connecticut Culinary Institute


Recipe Introduction


Roast Lamb Lettuce Wraps With Asian Noodles And Spicy Mint Vinegar Sauce

To Serve Four


List of Ingredients




¼ lb. rice noodles
3 tbsp. cider vinegar
3 tbsp.water
3 tbsp. sugar
3 tbsp. fresh mint leaves, chopped
1-2 tsp.hot sauce or Asian sambal chile sauce
Lettuce leaves, preferably from bibb lettuce or green leaf
½ lb. roast lamb, sliced thinly
Salt to taste

Recipe



# Bring a medium size pot of water to a boil, add rice noodles, remove from heat and let soak for about 5 minutes or just until tender. Drain carefully and cool under cold water, drain and reserve.

# In a small pot, combine the vinegar, water, and sugar. Bring to a simmer just to dissolve sugar. Remove from the heat, stir in the fresh mint and season to taste with hot sauce and salt. Reserve to serve with the lettuce wraps.

# To assemble wraps, lay out the lettuce leaves, top with a small amount of the rice noodles, the roast lamb and drizzle with the mint vinegar sauce. Wrap up into a cylinder or taco shape and enjoy!