Wooster-Glazed Lamb Lettuce Cups with Fennel-Apple Slaw

Wooster-Glazed Lamb Lettuce Cups with Fennel-Apple Slaw

A bright, handheld appetizer or light main featuring ground lamb pan-seared and finished with Wooster Sauce. Crisp butter lettuce cups cradle savory-sweet lamb, crunchy fennel-apple slaw, and a cooling herbed yogurt drizzle for a balanced bite.

Ingredients

• 1 pound ground lamb
• 1 small yellow onion, finely diced (about 3/4 cup)
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground coriander
• Salt and freshly ground black pepper, to taste
• 3 tablespoons Wooster Sauce (plus extra for serving) (Product page)
• 1 tablespoon soy sauce or tamari
• 1 tablespoon extra-virgin olive oil
• 8 to 12 large butter lettuce leaves, washed and dried
• 1 medium fennel bulb, thinly sliced (fronds reserved for garnish)
• 1 small crisp apple (such as Honeycrisp), julienned
• 2 tablespoons rice vinegar or apple cider vinegar
• 1 teaspoon honey
• 1/4 teaspoon flaky salt
• 1/3 cup plain Greek yogurt
• 2 tablespoons chopped fresh mint
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 teaspoon lemon juice
• 1 tablespoon toasted sesame seeds or chopped pistachios (optional, for crunch)

Instructions

1. Make the fennel-apple slaw: In a medium bowl combine the thinly sliced fennel and julienned apple. Whisk together rice vinegar, honey, and flaky salt, then toss with the fennel and apple. Let sit while you prepare the lamb so flavors marry.
2. Cook the lamb: Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook 3 to 4 minutes until translucent. Add the garlic and cook 30 seconds until fragrant.
3. Add the ground lamb, breaking it up with a wooden spoon. Sprinkle cumin, smoked paprika, ground coriander, salt, and pepper over the meat. Cook, stirring occasionally, until the lamb is browned and just cooked through, about 6 to 8 minutes.
4. Glaze the lamb: Reduce heat to medium. Stir in 3 tablespoons Wooster Sauce and 1 tablespoon soy sauce. Cook 1 to 2 minutes, stirring, until the sauce is glossy and coats the lamb. Taste and adjust seasoning; add an extra teaspoon or two of Wooster Sauce if you want more sweetness and tang.
5. Prepare the yogurt drizzle: In a small bowl whisk together Greek yogurt, chopped mint, parsley, and lemon juice. Season with a pinch of salt and pepper. If too thick, thin with 1 to 2 teaspoons water.
6. Assemble the cups: Arrange butter lettuce leaves on a platter. Spoon a tablespoon or two of the glazed lamb into each leaf. Top with a small mound of fennel-apple slaw to add crunch and acidity.
7. Finish and serve: Drizzle each cup with a little herbed yogurt, scatter fennel fronds and toasted sesame seeds or chopped pistachios on top. Serve with a small ramekin of extra Wooster Sauce for guests who want extra glaze.

Notes

• Make ahead: The lamb can be cooked and refrigerated up to 2 days ahead. Reheat gently and add fresh Wooster Sauce just before serving for best texture.
• Protein swap: For a non-lamb option, use ground turkey or a cooked mushroom-lentil mix and glaze the same way.
• Serving idea: Serve family style as an appetizer for 6 to 8, or as a light main for 2 to 3 with a grain salad on the side.