Name: Lemon grass lamb in lettuce cups
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: Lemongrass lamb in lettuce cups; 8 small iceberg lettuce leaves; 100 gram vermicelli rice noodles; 1 medium (130g) carrot; 1 tablespoon lime juice; 1/4 cup (60ml) sweet chilli sauce; 1/4 cup (60ml) fish sauce; 2 tablespoon peanut oil; 750 gram lamb strips; 4 clove garlic, crushed; 1 tablespoon thinly sliced fresh ginger; 2 stalks fresh lemon grass, chopped; 4 kaffir lime leaves, sliced thinly (or 2 teaspoons grated lime rind); 1/4 cup chopped fresh chives

Ingredients

Lemongrass lamb in lettuce cups

8 small iceberg lettuce leaves

100 gram vermicelli rice noodles

1 medium (130g) carrot

1 tablespoon lime juice

1/4 cup (60ml) sweet chilli sauce

1/4 cup (60ml) fish sauce

2 tablespoon peanut oil

750 gram lamb strips

4 clove garlic, crushed

1 tablespoon thinly sliced fresh ginger

2 stalks fresh lemon grass, chopped

4 kaffir lime leaves, sliced thinly (or 2 teaspoons grated lime rind)

1/4 cup chopped fresh chives

Method

1.Place the lettuce in a bowl of cold water; stand for 10 minutes.

2.Place the rice noodles in a large bowl and cover with boiling water. Stand for 5 minutes; drain. Cut the carrot into long thin strips.

3.Combine the lime juice and sauces in a small jug. Drain the lettuce and pat dry.

4.Heat a little of the oil in a wok or large frying pan; stir-fry the lamb in batches over a high heat until browned.

5.Remove from the wok. Add the carrot to the wok, stir-fry until almost tender.

6.Add the garlic, ginger, lemon grass and lime leaves to the wok and stir-fry until fragrant. Return the lamb to the wok with the sauce mixture, noodles and half the chives; stir-fry until heated through.

7.Place lettuce cups on serving plates and divide the stir-fry among the lettuce leaves. Serve stir-fry sprinkled with the remaining chopped chives.

This recipe is best made close to serving.
Note

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Ingredients

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