Lamb Wraps with Lemony Tahini Dressing
4 Tbsp Caramelized Garlic Infused Olive Oil, divided
1lb Ground Lamb
1 ¾ tsp Roasted Garlic Sea Salt, divided
½ cup Greek Yogurt
3 Tbsp Tahini
2 Lemons, juiced
2 Tbsp Meyer Lemon Balsamic Vinegar
Butter Lettuce, leaves separated
2 Roma Tomatoes, diced
1 Large Shallot, diced
½ English Cucumber, diced
½ cup Feta
Heat a skillet over medium high heat and add 2 Tbsp olive oil. Once hot add meat, rub, and 1 tsp salt. Cook 7-8 minutes or until browned
Meanwhile, in a small bowl combine the Greek yogurt, tahini, lemon juice, vinegar, and remaining 2 Tbsp olive oil and ¾ tsp salt.
Create wrap by taking a butter lettuce leaf and layer with meat, tomatoes, shallot, cucumber, feta, and a drizzle of lemony tahini dressing.