Lamb Lettuce Wraps

We have a tiny happy place in our neighborhood called Clancy's Meats & Fish. Their meat is clean, local and I can walk there. The people behind the counter are relaxed and friendly. They ask what you're cooking and offer ideas of their own. Plus they allow dogs inside and, if they're not too busy, they'll come around and give your pooch a little tartare. More expensive? Yes - but perhaps that encourages us to eat meat more mindfully.

I picked up some ground lamb today that I fried, spiced up and put into a crispy romaine leaf along with sliced tomatoes, onions and tzatziki. Kind of a lamb taco/lettuce wrap/gyro kind of thing. You could add a grilled pita to the mix if you want more of a traditional sandwich. So good.

Lamb Lettuce Wraps

Serves 4

1 lb. ground lamb

1½ teaspoons cumin

1½ teaspoons smoked paprika (pimenton)

1 teaspoon kosher salt

½ teaspoon black pepper
Romaine or other crisp lettuce leaves

Cucumbers, peeled and sliced

Tomatoes, sliced

White onion, sliced thinly and rinsed in ice water to take out some of the bite

Put a little olive oil in a frying pan over medium heat. Add ground lamb and brown, breaking up into small pieces with a fork until just a tiny bit of pink remains. Drain off some of the fat. Add spices and stir well. Turn heat down and simmer for five minutes, adding a little water or olive oil if the mixture seems dry. Spoon into the center of the lettuce and top with tomatoes, onions, cucumbers and tzatziki. Fold together and dig in.

Tzatziki

Makes about a cup

7 ounces plain greek-style yogurt
1 small garlic clove, minced
1/2 cucumber, peeled, seeded and coarsely grated
1 tablespoon olive oil
2 teaspoons lemon juice
1/2 teaspoon kosher salt

Mix all ingredients together and refrigerate for an hour or two (or not - it's good right away but better if you give the players a chance to bond).