Lamb Larb

Preparation info
  • Serves


    • Difficulty


    • Ready in

      25 min

Appears in
The Organised Cook: The Life-changing Way to Save Time, Shop Smarter and Eat More Healthily

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.


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


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