Prep Time: 15 minutes
Cook Time: 8-10 minutes
Servings: Makes 12
Source: Jamie Simpson
Consider this a hearty outlet for lettuce that isn’t a leafy salad. In addition, the vegetable slaw featured here is a great outlet for raw root vegetables.
A few large heads of lettuce, outer leaves picked and washed.
1 lb of Ground Lamb and Bacon Base
ROOT VEGETABLE SALAD
1 handful (4-5oz) of yellow wax beans, (washed and sliced into thin rounds)
1 small handful (1 oz) of mustard greens, washed and chopped
2-3 baby squash or zucchini
3-4 baby carrots
Juice of one lime
1-2 tbsp Olive oil
Fish Sauce TT (optional)
FOR THE LETTUCE
Place the washed and dried lettuce leaves in a bowl for serving and set aside.
FOR THE ROOT VEGETABLE SALAD
Wash and dry all of your vegetables, then shave the squash, carrots, and beet on a mandoline. Use a knife to further process those slices into a julienne. Add the lime, oil, and salt, as well as a splash of fish sauce. Toss the vegetables to coat them and place them in a small bowl for serving.
FOR THE LAMB PATTIES
Divide the lamb mixture into 12 balls and shape those balls into elongated patties. Cook the patties in a hot pan and transfer them to a serving dish when they are cooked through and seared on both sides (about 3 minutes per side).
I wash my lettuce leaves right when I get the home delivery box. After washing, I spin them in a salad spinner and then store them in a large airtight container lined with a damp paper towel. They stay fresh for weeks and are ready to eat when I need them.
To build these, place a lamb patty onto a leaf of lettuce, top the patty with a bit of vegetable salad, and some fresh herbs. You can use any condiment you deem appropriate. I am a fan of seasoned yogurt with minced cucumber or alternatively, chili oil, and fish sauce. Enjoy. Repeat. Enjoy again.