Preparation

Prepare the ingredients: Wash and dry the produce. Dice the tomato (1), slice the cucumber (½), mince the shallot (½ small), and finely chop the parsley (2 Tbsp). Zest the lemon (1) and cut it into wedges. Separate the butter lettuce leaves for wraps.

Make the tomato cucumber salad: In a bowl, combine diced tomato (1), sliced cucumber (½), minced shallot (1 tsp), and Greek vinaigrette (1 tsp). Season with salt and pepper to taste. Set aside.

Make the lemon yogurt sauce: In another bowl, mix Greek yogurt (¼ cup), sour cream (2 Tbsp), lemon zest (1 lemon), lemon juice (1 wedge), and parsley (1 tsp). Add water 1 tsp at a time until it reaches a drizzling consistency. Season with salt and pepper to taste. Set aside.

Cook the lamb: Heat a skillet over medium-high heat. Add minced shallot (½ small) and cook for 2-3 minutes until softened. Add ground lamb (6 oz), oregano (1 tsp), garlic powder (½ tsp), salt, and pepper. Cook for 5-7 minutes, breaking it up as it browns.

Assemble & serve: Fill each butter lettuce leaf with a spoonful of the lamb mixture. Top with tomato cucumber salad and crumbled feta (¼ cup). Drizzle with lemon yogurt sauce and garnish with parsley (1 Tbsp). Serve with lemon wedges on the side.