Lamb Larb
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Lamb Larb is a delightful dish that combines the richness of lamb with the bright and punchy flavors of herbs, shallots, scallions, and lime, inspired by the Lao/Isan-style larb. This warm salad is perfect for a hearty meal, ideally served with cooked rice, Bibb lettuce leaves, and sliced cucumber. The recipe is simple and can be prepared on the stovetop in just 20 minutes. This recipe serves 10 people and is easy to make, making it a perfect choice for a family dinner or a small gathering with friends. |
Ingredients
To make this flavorful dish, you will need the following ingredients:
- 1 pound North 44 Farm ground lamb
- 2 tablespoons fish sauce
- 1 teaspoon brown sugar
- 1 shallot, thinly sliced
- 1 teaspoon red pepper flakes
- 1 Thai red chile, thinly sliced (optional)
- 2 scallions, thinly sliced
- 1 cup mint and/or cilantro leaves
- 3 tablespoons fresh lime juice (from 2 limes)
- 2 tablespoons toasted rice powder or finely chopped, salted peanuts
Cooking Directions
Now, let's get on to the cooking part:
- Start by heating a large skillet, then add the ground lamb. Use a wooden spoon or a heatproof spatula to press the meat into a thin layer that fills the skillet. Cook over medium-high undisturbed until deeply browned underneath, which should take about 4 to 6 minutes.
- Break up the meat into small pieces and stir until it's cooked through, which should take about 1 to 2 minutes. Stir in the fish sauce and brown sugar, remove from heat, and let the mixture cool slightly. This cooling process should take about 3 to 5 minutes.
- Next, stir in the sliced shallot, red pepper flakes, and the red chile (if you're using it) until combined. Follow this up by stirring in the sliced scallions and herb leaves.
- Lastly, stir in the lime juice and rice powder. Your Lamb Larb is now ready to be served.
Serve this delectable dish alongside rice, lettuce leaves, and sliced cucumber for a complete meal. Enjoy the vibrant and robust flavors of this Lao/Isan-style larb adapted delightfully with lamb