Beffy Lettuce Wraps

with Crisp-Roasted Fingerlings

This was surprisingly good.  I didn’t think I’d like it, but I did!

Ingredients:

• 2 tsp extra-virgin olive oil, divided
• 1 lb fingerling potatoes, scrubbed well
• 3/4 lb extra-lean ground sirloin (I just used the full pound)
• 1 Spanish onion, chopped (I always use less)
• 4 cloves garlic, minced (I usually use more)
• 1 tbsp ground cumin
• 1 tsp dried mint
• 1/2 tsp sea salt
• 8 large leaves red leaf lettuce, rinsed in cold water and patted dry (I used lettuce from my garden – any will work fine)
• 12 oz jarred quartered artichoke hearts in water, drained
• 1 green bell pepper, diced
• 2 Roma tomatoes, diced

Instructions:

1.     Preheat oven to 375°F. Line a large baking sheet with foil and drizzle with 1 tsp oil.

2.     Cut potatoes in half lengthwise; place on sheet and rub all sides lightly in oil. Place potatoes cut side down and bake for 30 minutes or until tops are browned and skin is shriveled.

3.     Meanwhile, in a large nonstick skillet, heat remaining 1 tsp oil on medium. Add sirloin and onion and cook for 5 minutes, stirring often. Add garlic, cumin, mint and salt and cook for another 2 minutes, stirring frequently, until sirloin is cooked through and onion is translucent. Remove from heat and drain mixture in a fine-mesh sieve; discard drippings.

4.     Add 2 lettuce leaves to each of 4 plates. Place sirloin mixture in center of each leaf, dividing evenly (about 2 oz each). Top each with artichokes, pepper and tomatoes, dividing evenly. Fold edges of each leaf over toppings. Serve with aside of finger lings.