Lamb Larb

Name: Lamb Larb
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 2
Cuisine: Thai
Ingredients: 300 g lamb mince; 1 tsp honey; 2 tbsp sesame oil (or 1 tbsp mild olive oil); zest and juice of 1 lime; 1 small piece of fresh root ginger (about 2.5cm), peeled and grated; a few picked leaves of coriander, dill and mint, to serve; 1 shallot, finely diced; dash of fish sauce; 1 red chilli, deseeded and finely chopped; 2 little gem lettuces, leaves separated, to serve; 1 spring onion, trimmed and thinly sliced; 1 clove garlic, crushed

Preparation info

Serves
2

Difficulty
Easy
Ready in
25 min

Appears in

The Organised Cook

By Amelia Freer

Published 2022

About

This recipe is inspired by my love of vibrant Thai salads. The combination of herbs and spices here is the perfect complement to the indulgent flavours of lamb. Serve in crisp, fresh lettuce cups on a summer’s evening.

Ingredients

1 shallot, finely diced
1 red chilli, deseeded and finely chopped
1 small piece of fresh root ginger (about 2.5cm), peeled a

Asia
Thailand
Side dish
Summer
Gluten-free
South East Asia

Method

In a large frying pan, sauté the shallot, chilli, ginger and garlic in 1 tablespoon of the oil for about 4 minutes over a medium heat, until starting to soften.

Add the lamb mince, breaking it up with the back of a wooden spoon, and fry for a few minutes until the lamb is cooked through, stirring so all the mince is mixed through the shallot mixture. Turn up the heat and crisp up the mi