Laotian-Style Lamb Larb
Prep time: 10 mins
Cook time: 1 hour 20 mins
Total time: 1 hour 30 mins
Ingredients
  • FOR THE MEAT FILLING
  • 1 lb ground lamb
  • 1 package Lemongrass Basil Simmer Sauce
  • 3 cloves garlic crushed
  • palmful of cilantro chopped
  • FOR THE SAUCE
  • Juice of 1 lime
  • 3 Tbsp Sweet Chili Sauce
  • 1-2 squirts of Siracha (adjust based on your taste)
  • FOR THE TOPPINGS
  • Shredded Carrots
  • Crushed Peanuts (or any nut)
  • Scallions
  • Bean Sprouts
  • Cilantro
Instructions
  1. TO COOK THE MEAT
  2. In a large skillet add the ground lamb (if you can't find ground lamb or don't want to buy it, you can add boneless lamb to a food processor and blend until broken up) and begin to cook.
  3. Once browned - but not cooked all the way through - add crushed garlic and parsley and cook through.
  4. Drain excess fat from the pan.
  5. Add one package of Saffron Road Lemongrass Basil Simmer Sauce and cook until the liquid has been mostly absorbed.
  6. TO MAKE THE SAUCE
  7. Juice the lime and mix in the sweet chili sauce and siracha
  8. TO ASSEMBLE
  9. Chop and prepare all of the toppings.
  10. Arrange in individual bowls so that guests can add what they like
  11. Separate leaves of lettuce for the wraps
Notes
[addtoany]
Recipe by Saffron Road Food at http://www.saffronroadfood.com/community/recipes/recipes-page-2/recipes-page-3/