Lamb Larb

Ingredients for Lamb Larb

• 1 lemongrass stalk

• 4 garlic cloves

• 1/2 bunch coriander, stems and leaves separated, stems coarsely chopped, plus sprigs for serving

• 1 large shallot, coarsely chopped

• 4 red Thai chillies, divided

• 80g salted, roasted peanuts

• 45ml fresh lime juice

• 1 tablespoon (or more) fish sauce

• 1 1/2 teaspoons demerara sugar or dark brown sugar

• 2 tablespoons vegetable oil

• 450g lamb mince (at least 10% fat)

• Cooked white rice, Bibb lettuce leaves, sliced cucumber, lime wedges, and mint sprigs (for serving)

Remove tough outer layers from lemongrass, cut 4" piece from bulb end, thinly slice, save remaining lemongrass for another use. Pulse lemongrass and garlic in a food processor until finely chopped. Add coriander stems (reserve leaves for another use), shallot, and 1–2 Thai chillies, depending on how hot you like it, and pulse until finely chopped. Transfer to a large bowl; set aside. Pulse peanuts in food processor until coarsely ground and transfer to a small bowl; set aside. Thinly slice remaining chillies; set aside for serving.

Whisk lime juice, fish sauce, and demerara sugar in a small bowl; set lime dressing aside.

Heat oil in a large skillet, preferably cast iron, over high. Add lamb to skillet and press into a single flat layer with a flexible spatula. Cook, undisturbed, until underside is browned and crisp around the edges, 5–7 minutes. Use spatula to break patty into smaller pieces and turn. Cook pieces on the other side until edges are crisp and meat is cooked through, about 5 minutes. Transfer lamb to a medium bowl with a slotted spoon, then use spoon to break up meat into small pieces.

Pour off all but 45ml fat from skillet and set skillet over medium heat. Cook lemongrass mixture, stirring often, until fragrant and starting to stick to skillet, about 3 minutes. Add reserved lime dressing and peanuts and return reserved lamb to skillet. Toss until meat is coated. Remove from heat and season with more fish sauce, if desired.

Serve larb with rice, lettuce, cucumber, limes, mint sprigs, coriander sprigs, and reserved chillies for making lettuce cups.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.