Lamb Larb
/
Lamb Larb
Recipe by Michael Weldon
Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients
½ cup jasmine rice
500g lamb mince
2 garlic cloves, grated
2 shallots, thinly sliced
2 birdseye chillies, sliced
1 bunch Thai basil, leaves picked
1 lime
2 tbsp Ayam fish sauce
2 tsp sugar
½ bunch coriander, leaves picked
Sunflower oil
Coles sea salt
To serve
2 baby cos lettuces, separated into cups
or Steamed jasmine rice
Method
In a hot, dry wok, toast the jasmine rice until it turns a light golden colour. Transfer the toasted rice to a mortar and pestle and crush it into a coarse powder.
In the same wok, add a drizzle of sunflower oil and heat until smoking. Add the lamb mince and cook until caramelised and browned. Stir in the garlic, shallots, and chillies, tossing until well combined. Add the Thai basil and coriander leaves, cooking until just wilted. Stir in the sugar and fish sauce, then remove from the heat. Finish with a squeeze of lime juice.
Serve the larb topped with the roasted rice powder, alongside baby cos lettuce cups or steamed jasmine rice.
