Larb lamb is a lamb salad that is eaten as a lettuce wrap. The mix of herbs and lime makes the meat aromatic and delicious. Add some plain yogurt if desired.

 

Serves 4

Ingredients:

1 tablespoon peanut oil

1 stalk lemongrass, trimmed and chopped finely

4 cloves garlic, crushed

2 small red chili, seeded and sliced

1/2 inch knob fresh ginger, chopped finely

750g lamb mince

1 medium sized cucumber, peeled, seeded and sliced thinly

1 small red onion, sliced thinly

1 cup bean sprouts

1/2 cup Thai basil leaves

1 cup fresh coriander leaves

8 large iceberg lettuce leaves

For the dressing:

1/2 cup fresh lime juice

2 tablespoons fish sauce

2 tablespoons oyster sauce or soy sauce

2 tablespoons peanut oil

2 teaspoons grated palm sugar

 

First prepare the dressing by combining the lime juice, fish sauce, oyster sauce, peanut oil, and palm sugar in a small bowl. Mix well and set aside.

Heat the oil in a wok or frying pan. Sauté the lemon grass, chili, garlic and ginger for 2 minutes or until fragrant. Add lamb and cook it for 6-8 minutes or until it is browned. Pour in 1/3of the sauce. Stir-fry until the liquid evaporates.

Put the meat to a medium sized bowl. Add the dressing, cucumber, onions, bean sprouts, basil and coriander leaves. Gently toss to combine. Serve with lettuce leaves.

 

Photo Courtesy Of:  David Jackmanson