For a quick, low-carb weeknight supper that still feels bright and special, these Greek Lamb Lettuce Cups are a perfect choice. Ground lamb cooks quickly and brings a rich, savory flavor that pairs beautifully with the fresh crunch of butter lettuce and the cool tang of a mint yogurt sauce. Ready in about 30 minutes, this recipe is ideal when you want a satisfying meal without a lot of fuss. The components are simple to prepare ahead—make the yogurt sauce in advance, and you can assemble the cups right before serving.
These lettuce cups are versatile: serve them as an easy family dinner, a casual appetizer for guests, or turn them into a composed salad if you prefer utensils over hand-held eating. The recipe is naturally low-carb and emphasizes fresh Mediterranean ingredients—cucumber, tomato, herbs, and creamy feta—so it makes a light but flavorful plate anyone will enjoy.
- 1 lb. ground lamb
- 1 tbsp. olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/4–1/2 tsp crushed red pepper (optional, for a little heat)
- 1/4 tsp dried oregano
- 1/8 tsp ground cumin
- 6 oz plain yogurt (whole-milk or Greek yogurt works well)
- 1 tbsp olive oil
- 2 tbsp fresh lemon juice
- 2 tbsp red wine vinegar
- 2 cloves garlic, minced
- 1 heaping tbsp fresh chopped mint (about 5 leaves)
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
- 1 small cucumber, peeled and cut into large dice
- A generous handful of cherry tomatoes, quartered
- 1/4 red onion, thinly sliced or diced
- Fresh chopped parsley
- Fresh chopped mint
- Crumbled feta cheese
- 1/2 head butter lettuce, leaves separated and rinsed
- Make the mint yogurt sauce first: in a bowl, whisk together the yogurt, olive oil, lemon juice, red wine vinegar, minced garlic, and chopped mint. Season with kosher salt and freshly cracked black pepper to taste. Cover and refrigerate while you prepare the rest of the meal so the flavors meld.
- Heat a large skillet over medium heat. Add 1 tbsp olive oil, then add the ground lamb. Break the meat apart with the back of a spoon, then season with salt, pepper, crushed red pepper (if using), oregano, and cumin. Cook, stirring and breaking up any clumps, until the lamb is browned and cooked through with no pink remaining. If the lamb releases excess fat, drain or blot with a paper towel.
- Prepare the garnish: dice the cucumber, quarter the cherry tomatoes, slice the red onion, and chop parsley and mint. Crumble the feta and arrange the butter lettuce leaves on a serving platter so guests can assemble their own cups.
- Assemble the lettuce cups: spoon a portion of warm lamb into a lettuce leaf, top with cucumber, tomato, red onion, parsley, mint, and a sprinkle of feta. Drizzle with the mint yogurt sauce or serve the sauce on the side for dipping. If you prefer, serve the lamb and toppings over a bed of lettuce to make a salad instead of handheld cups.
- Serve immediately and enjoy. Leftovers store well—keep the lamb and sauce separate in airtight containers in the refrigerator for up to 3 days.
Notes & Tips
To make this dish milder, omit the crushed red pepper. For a richer sauce, use full-fat Greek yogurt. Try swapping ground beef or turkey if lamb isn’t available, though lamb gives a distinctly Mediterranean flavor that pairs best with the mint yogurt and feta. If you’re serving several people, multiply the ingredients and place all components on a platter for a build-your-own station.
Variations
Add kalamata olives or a drizzle of extra-virgin olive oil for a more classic Greek profile. For extra texture, finish the lamb with a squeeze of lemon or a pinch of smoked paprika. These cups also make a tasty filling for pita or flatbread if you want a higher-carb option.