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Photo of Chinese spiced lamb in lettuce cups by WW

Chinese spiced lamb in lettuce cups

Total Time
20 min
15 min
5 min


Lamb leg steak, raw

280 g, (Buy 350g), fat trimmed

Chinese five spice

1 tsp, powder


2 clove(s), crushed

Fresh ginger

2 tsp, finely grated

Hoisin sauce

1 tbs

Red cabbage

2 cup(s), finely shredded (¼)


1 medium, cut into matchsticks

White radish

150 g, (daikon) cut into matchsticks

Green apple, unpeeled

1 medium, cut into matchsticks

Rice wine vinegar

10 ml, (2 tsp)

Olive oil

1 tbs

Butter lettuce

8 cup(s), shredded

Oil spray

2 x 3 second spray(s)


  1. Combine lamb, five spice, garlic, ginger and hoisin sauce in a bowl. Mix well to coat and set aside.
  2. Combine cabbage, carrot, daikon, apple and vinegar in a bowl. Season with salt and pepper.
  3. Heat oil in a medium non-stick frying pan over medium-high heat. Cook lamb for 2–3 minutes each side until browned and lamb begins to caramelise. Transfer to a plate. Cover lamb with foil and set aside to rest for 5 minutes before thinly slicing.
  4. Place cabbage mixture in lettuce leaves and top with lamb. Serve.


SERVING SUGGESTION: Brown basmati rice. TIPS: Daikon is a type of white radish that has a mild, peppery taste similar to watercress. If unavailable, use 4 red radishes. Add it: 2 tbs chopped fresh mint in Step 2. Swap it: Hoisin sauce for teriyaki sauce.