A flavorful recipe for Larb, a fresh and tasty Thai salad recipe loaded up with fresh herbs, crunchy cucumber and radishes and tossed in a tangy lime dressing! This can be made in 30 minutes flat! Serve it with lettuce wraps, rice or both!
Here is of my all-time favorite Thai recipes, called Larb!
If unfamiliar, Larb is a refreshing Thai salad, made with minced or ground meat (typically chicken, beef or pork) and lots of fresh herbs (mint, basil, and cilantro), but here I’ve used American Lamb for extra depth, complexity and flavor.
Spoon it over lettuce cups for a light and flavorful appetizer, or serve over sticky rice or jasmine rice for a heartier meal. Either way, you’ll love the flavor here.
To add texture, I’ve also added quick pickled onions, cucumber, and crunchy peppery radishes.
The recipe can be made in 30 minutes flat and starts with “quick-pickling” the red onions. This removes some of the bite.
In a skillet, saute onion, garlic and lemongrass until tender. Add chili flakes.
Add the ground American lamb.
If intimidated with the idea of cooking with lamb, keep in mind, using ground lamb is the easiest place to start. Treat it like you would ground beef. And just in case you are wondering, a 3 oz. serving of American Lamb is very nutrient-dense, packed full protein (23 grams) and an excellent source of zinc, selenium, riboflavin, niacin, vitamin B12, and vitamin B6 – which all help to boost immunity!
Plus, American Lamb is raised by farmers and ranchers who are committed to practices that protect the environment, improve land management, and foster animal well-being.
They help improve pastures by putting nutrients back into the soil and encouraging native plant growth. Sheep graze on a variety of nutrient-dense grasses, legumes, and because of this, American lamb is tender, succulent and full of flavor.
While the lamb is cooking, prep the cucumber, radishes, scallions and fresh herbs. Here I’ve used colorful watermelon radishes, but feel free to use regular radishes, they add a nice crunch.
Drain the fat from the lamb, then place it in a bowl with the cucumbers, radish, onions and herbs.
Give it a toss with fish sauce and lime juice.
Adjust the lime juice and heat to your liking. Find the balance!
I like to add a little fresh chili for heat, but up to you!
Serve this at room temp!
At the same time that the lamb is cooking you could set a pot of jasmine rice to cook on the stove. I like to use this pasta method.
If serving the Larb Salad as a main, it is nice to serve with rice.
If serving the Larb as an appetizer, feel free to just serve with the lettuce cups.
Or serve with both!
The leftovers keep for 3 days in the fridge.
I hope you are having a wonderful week. Give the Larb a try and let us know what you think! Remember to tag your Instagram creations #feastingathome so I can see and repost!
A fresh and flavorful recipe for Thai Larb using ground lamb! Serve this with lettuce wraps or rice, or both!
- 1/2 cup hot water
- 2 tablespoons vinegar- white or rice wine
- 1 red onion (divided, see instructions)
- 3 garlic cloves, rough chopped
- 4 tablespoons lemongrass, finely minced
- 1 teaspoon chili flakes, more to taste
- 16 ounces ground lamb
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups cucumber, sliced or diced
- 2–3 radishes, sliced (or watermelon radish)
- 3 scallions, thinly sliced
- 1 tablespoon fresh chili, finely minced (optional, or sub jalapeno, Thai red chili)
- 1/2 cup chopped cilantro
- 1/2 cup chopped mint
- 1/2 cup chopped basil (Thai basil elevates)
- 2 tablespoons fish sauce
- 4–5 tablespoons lime juice
- 1 teaspoon sugar
- Serve with lettuce wraps or jasmine rice or both!
Dice half the onion (1 cup) and thinly slice 1/4 of the onion ( 1/4- 1/2 cup).
Quick Pickle the sliced onions: Place the sliced onions in a bowl, cover with 1/2 cup hot water and 2 tablespoons vinegar, place in the fridge.
Cook Lamb: Heat oil in a large skillet over medium heat. Add 1 cup diced red onion, saute 3-4 minutes, add garlic, lemongrass and chili flakes. Saute until fragrant, 2-3 minutes. Add the ground lamb, breaking it apart with a metal spatula. Season with the salt and pepper and continue cooking until all the liquid releases and evaporates about 10 minutes. Drain the fat from the lamb, using a fine-mesh strainer.
While the lamb is cooking, prep the remaining ingredients. Place the cucumber, radish, scallions, mint, basil, cilantro, fresh chili (optional) in a bowl. Add the lamb and the strained onions. Add the fish sauce, lime juice and sugar. Taste, adjust salt, lime and heat. I’ll usually add more chili flakes.
Serve with lettuce wraps and/or cooked rice. Serve warm or chill. ( If chilling, make doubly sure to strain the lamb fat. It will harden in the fridge. )
Keywords: larb, lamb larb, larb recipe, thai salad recipe, thai salad, lamb salad