Description
A fresh and flavorful recipe for Thai Larb using ground lamb! Serve this with lettuce wraps or rice, or both!
Ingredients
- 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!
Instructions
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