Braised lamb lettuce wrap is a bread-free sandwich made by quickly tenderising lamb in a pressure cooker, shredding it, and wrapping it in lettuce leaves. Shredding the meat to just the right consistency takes real skill and must be done while it is hot and fully tender.
Put the lamb chunks in the pressure cooker with the onion, garlic, water and salt, seal the lid and bring to pressure. Cook over low heat for 35 minutes, then turn off the heat and let the pressure release naturally.
Shred the hot meat into fine strands with two forks, moistening it with the remaining liquid.
Divide the shredded meat among the lettuce leaves, wrap and serve at once.
Let the pressure release naturally, since opening it in a hurry can leave the meat undercooked. Shred the meat while hot, since it becomes harder to pull apart once cooled. Allergens: this recipe contains none of the main allergen groups.
Adding a teaspoon of mustard to the sauce gives the dish a sharp note without disrupting the ketogenic balance.
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