The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Middle Eastern Lamb Lettuce Cups & Tahini Drizzle
Warm cinnamon, earthy cumin, smoky paprika – we sizzle our tender lamb mince with a medley of comforting spices. Crisp baby gem lettuce leaves make for refreshing contrast; a nutty tahini drizzle is the final touch.
Prep in 10
High protein
1/3 daily fibre
5 of 5 a day
Serving size
Ingredients
- 1 garlic clove
- 1 handful of fresh coriander
- 2 carrot
- ½ tsp ground cinnamon
- 1 tbsp tahini (Sesame)
- 2 tsp smoked paprika
- 1 courgette
- 150g lamb mince
- 200g passata (tomatoes, salt, citric acid)
- 1 little gem lettuce
- 1 onion
- 2 tsp ground cumin
Nutritional Information
Calories: 580
Protein: 38g
Carbs: 28g
Fat: 33g
Ingredients
- 1 tbsp tahini (use half) (Sesame)
- 2 carrot
- 1 handful of fresh coriander (use half)
- 1 onion (use half)
- 1 garlic clove (use half)
- 0.5 tsp ground cinnamon (use half)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 1 little gem lettuce (use half)
- 150g lamb mince
- 2 tsp smoked paprika (use half)
- 1 courgette (use half)
- 2 tsp ground cumin (use half)
Nutritional Information
Calories: 641
Protein: 40g
Carbs: 40g
Fat: 35g
Middle Eastern Lamb Lettuce Cups & Tahini Drizzle
Warm cinnamon, earthy cumin, smoky paprika – we sizzle our tender lamb mince with a medley of comforting spices. Crisp baby gem lettuce leaves make for refreshing contrast; a nutty tahini drizzle is the final touch.
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Cooking Instructions
- Finely dice the onion. Heat a large frying pan with 2 tsp oil on medium heat. Add the onion and cook for 5 mins, until softening. Meanwhile, finely chop or crush the garlic.
- Add the garlic, cinnamon, smoked paprika, cumin and lamb tot he pan. Cook for 5-10 mins, breaking up the lamb with a wooden spoon, until golden brow. Season with sea salt and black pepper.
- Roughly chop the coriander. Coarsely grate the carrots and courgette. Place one-third of the carrots and one-third of the coriander in a small bowl and set aside.
- Add the remaining coriander, carrots, courgette, passata and 200ml hot water (100ml for 1 person) to the pan. Simmer for 10-15 mins, until thickened.
- Trim the lettuce and separate the leaves. Place onto a chopping board or serving plate. Make the drizzle; in a small bowl, mix together the tahini, 1-2 tsp cold water, a pinch of sea salt and black pepper.
- Stuff the lettuce leaves with the lamb mixture. Drizzle over the drizzle.
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