Name: Thai basil lamb with mint and lemongrass
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 1 long red chilli, seeded, finely sliced; 1 lime, rind grated, juiced; 2 teaspoon fish sauce; 1/2 cup basil; 1/2 cup mint; 1/4 cup coriander leaves; lettuce cups, to serve; 1 tablespoon peanut oil; 600 gram lamb fillet, fat trimmed, thinly sliced; 1 clove garlic, finely chopped; 1 lemongrass stalk, finely sliced; 1 tablespoon finely chopped ginger

Thai basil lamb with mint and lemongrass

Serves 4

Prep

15M

Cook

Total

20M

Skip to Recipe

Ingredients

1 long red chilli, seeded, finely sliced

1 lime, rind grated, juiced

2 teaspoon fish sauce

1/2 cup basil

1/2 cup mint

1/4 cup coriander leaves

lettuce cups, to serve

1 tablespoon peanut oil

600 gram lamb fillet, fat trimmed, thinly sliced

1 clove garlic, finely chopped

1 lemongrass stalk, finely sliced

1 tablespoon finely chopped ginger

Method

1.Heat oil in a wok on high. Stir-fry lamb in batches for 1-2 minutes, until browned. Transfer to a plate.

2.Reheat wok and stir-fry garlic, lemongrass, ginger and chilli 1 minute, until fragrant. Return lamb to wok with lime rind and juice and fish sauce. Toss to coat. Remove from heat and stir through herbs. Spoon lamb into lettuce cups to serve.

Serve the lamb on steamed rice or noodles instead of lettuce, if desired.
Note

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Ingredients

Method

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