LAMB LETTUCE WRAPS with Peanut Sauce

• portioner: SERVES 4-6

Ingredienser

600g lean diced lamb leg

150ml dark soy sauce

6 tablespoons clear honey

4 teaspoons ground cinnamon

3 teaspoons ground cumin

2 fat garlic cloves, crushed vegetable oil, for frying leaves from 2 heads of round lettuce or 3 heads of gem lettuce

For the peanut sauce

400ml coconut milk

250g smooth peanut butter

2 tablespoons clear honey

To serve unsalted peanuts, roughly chopped

4 spring onions, roughly chopped

Vejledning

Using a meat mallet or a rolling pin, flatten each piece of meat with a few hits. Place the meat in a mixing bowl. Add the soy sauce, honey, cinnamon, cumin and garlic and, using your hands, mix well so that the honey dissolves evenly into the mixture. Cover with cling film and leave in the refrigerator to marinate for 2 hours or overnight, if you wish. To make the peanut sauce, heat a small saucepan over a medium-low heat. Pour in the coconut milk and add the peanut butter and honey. Bring to a gentle simmer, stirring constantly, until the peanut butter and honey dissolve into the coconut milk.

Heat a large frying pan over a medium-high heat to cook the meat. Drizzle in a little vegetable oil and, shaking off any excess marinade, fry the lamb slivers in the pan, ensuring you don't overcrowd the pan.

Meanwhile, gently reheat the peanut sauce until warm.

Serve the meat on a platter with the lettuce leaves, peanuts and spring onions and the peanut sauce in a bowl. To assemble a wrap, take a lettuce leaf, place some lamb on top, drizzle with peanut sauce and top with nuts and spring onions. Roll up and enjoy.