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Lamb larb

Light, fresh and tasty - this lamb larb recipe is a deliciously fresh meal that's perfect for al fresco dinners

larb lamb

Serves 4

Prep

25M

Cook

20M

Total

45M

Woman's Weekly Food

ABC Sweet Soy Sauce, the South East Asian Sauce that gives many dishes not only depth of flavour but authenticity.

Ingredients

1 tablespoon peanut oil

1 (10g) stick fresh lemon grass,chopped finely

2 fresh small red thai chillies,chopped finely

2 clove garlic, crushed

1 (15g) piece fresh ginger,chopped finely

750 gram lamb mince

1 lebanese cucumber, seeded, sliced thinly

1 small red onion, sliced thinly

1 cup (80g) bean sprouts

1/2 cup thai basil leaves, loosely packed

1 cup fresh coriander leaves, loosely packed

8 large iceberg lettuce leaves, washed, dried

Dressing

1/3 cup (80ml) lime juice

2 tablespoon fish sauce

2 tablespoon kecap manis

2 tablespoon peanut oil

2 teaspoon grated palm sugar

1/2 teaspoon sambal oelek

Method

Larb lamb

1.To make dressing: Place all ingredients in a screw-top jar; shake well to combine.

2.Meanwhile, heat oil in wok; stir-fry lemon grass, chilli, garlic and ginger on medium high heat for about 1-2 minutes, or until fragrant.

3.Add lamb; stir-fry, in batches, for about 2-3 minutes, or until lightly browned and just cooked through.

4.Return lamb to the wok with a third of the dressing; stir-fry for about 2 minutes, or until most of the liquid has evaporated.

5.In a large bowl, place the remaining dressing with lamb mixture, cucumber, onion, sprouts and herbs; toss larb to combine.

6.Serve larb in lettuce leaves.

ABC provides an easy flavour base to a number of South East Asian favourites including Larb.

Note

Woman's Weekly Food