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A platter of five-spice lettuce wraps filled with a saucy sticky ground lamb and topped with julienned carrots, surrounded by bowls of carrot sticks, sesame seeds, lime wedges, and sauce.
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Five-Spice Lamb Lettuce Cups with Hoisin Glaze

Sticky five-spice hoisin lamb piled into crisp lettuce cups, sweet, savory, and spicy in one bite, with a snap of pickled carrot to cut through it all.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Asian-Inspired
Servings: 4 servings (about 3-4 lettuce cups per person)
Calories: 454kcal
Author: Abi Gunasekaran

Ingredients

For the Pickled Carrots

  • 2 medium carrots julienned
  • 1/2 cup rice vinegar
  • 1/2 cup water
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon kosher salt

For the Lamb Filling

  • 1 tablespoon neutral oil
  • 1 lb ground lamb
  • 2 cloves garlic minced
  • 1 tablespoon ginger freshly grated
  • 2 teaspoons Chinese five-spice powder
  • 1/4 teaspoon black pepper
  • 3 tablespoons hoisin sauce
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar

For Serving

  • 1 head butter lettuce leaves separated and washed
  • 3 scallion thinly sliced
  • 2 tablespoons chili crisp with oil
  • 2 teaspoons toasted sesame seeds
  • Lime wedges to serve

Instructions

Quick-Pickle the Carrots

  • In a small bowl, combine the rice vinegar, water, sugar, and salt. Stir until the sugar dissolves. Add the julienned carrots and toss well to coat. Let them pickle for 10-15 minutes while you prepare the lamb.
    A glass bowl filled with julienned carrots is on a table. In the background, there is a small ramekin with a dark sauce and a small glass container with seasoning.

Sear the Lamb

  • Heat a large cast-iron or heavy skillet over medium-high heat. Add the oil. Add the ground lamb and press it into an even layer. Leave it undisturbed for 4-5 minutes so it develops a deep brown crust.
    Ground lamb cooking in a cast iron skillet on a stovetop, with some pieces still pink and others starting to brown.

Brown and Crumble

  • Break it into large crumbles and continue cooking until well browned and most of the fat has rendered, about 3-4 minutes more.

Add Aromatics

  • Reduce the heat to medium. Stir in the garlic and ginger and cook for 30 seconds.

Bloom the Five-Spice

  • Sprinkle in the Chinese five-spice powder and black pepper. Stir continuously for 30-45 seconds, allowing the spices to bloom in the rendered lamb fat until fragrant.

Add the Glaze

  • Add the hoisin sauce, soy sauce, sesame oil, and rice vinegar. Toss to coat the lamb evenly.

Reduce Until Sticky

  • Cook for 2-3 minutes, stirring occasionally, until the sauce reduces and becomes sticky, glossy, and lacquered, coating every piece of lamb. Remove from the heat.
    Ground lamb cooked in a cast iron skillet with a wooden spoon resting on the side, some oil visible at the bottom of the pan.

Assemble the Cups

  • Arrange the butter lettuce leaves on a serving platter. Spoon the hot hoisin lamb into each lettuce cup. Top with the quick pickled carrots, sliced scallions, a drizzle of chili crisp, and a sprinkle of toasted sesame seeds.
    Cooked five spice ground lamb on a green lettuce leaf, served on a wooden board, with a small bowl of dark dipping sauce in the background.

Serve

  • Serve immediately with lime wedges.
    A lettuce cup topped with five spice ground lamb, shredded carrots, green onions, sesame seeds, and a small bowl of dipping sauce in the background.

Notes

  • Let the lamb sit undisturbed at first to develop a deep caramelized crust. That's where much of the flavor comes from.
  • Reduce the hoisin mixture until it clings to the lamb. The filling should be glossy, not saucy.
  • Butter lettuce works best because the leaves are tender yet sturdy enough to hold the filling.
  • This recipe was developed in a cast iron skillet; any heavy stainless skillet works too.

Nutrition

Serving: 1g | Calories: 454kcal | Carbohydrates: 18g | Protein: 21g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 724mg | Potassium: 549mg | Fiber: 2g | Sugar: 11g | Vitamin A: 6543IU | Vitamin C: 6mg | Calcium: 83mg | Iron: 4mg