Thai Style Lamb Larb Thai Style Lamb Larb

Thai Style Lamb Larb

Recommend this recipe

Share this recipe:

You say what’s a larb? We say it’s your new favourite meal. Our take on this Asian inspired lamb salad will become a staple of your recipe collection, and what’s better, it’ll be on your plate in 20 minutes! Featuring tender lamb mince and the flavour of Thailand – chilli, ginger, spring onion and lime – not only is it incredibly healthy and nutritious, but it’s perfect any day of the week.

Preparation: 10 mins 
Cooking: 10 mins
  • 500g lamb mince
  • 1 teaspoon groundnut oil
  • 1 red onion, peeled, cut in half and sliced
  • 2 garlic cloves, crushed
  • 1 teaspoon fresh ginger, finely grated
  • 2 teaspoons fish sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons sweet chilli sauce
  • 4 spring onions, finely chopped
  • Juice of 1 lime
  • 2 bird’s eye chillies, finely chopped
  • 1 tablespoon fresh mint leaves, torn
  • 1 tablespoon freshly chopped coriander
  • 60g unsalted peanuts, roasted and chopped
  • 2 x 300g packets straight to wok Udon noodles or similar

To Serve

  • 80g mixed leaves (kale, beetroot and rocket)

•   Heat the oil in a large wok over high heat and fry the onion for 5 minutes until soft and caramelised.

•   Stir in lamb and cook for 5 minutes, breaking up the mince with a wooden spoon as the meat browns.

•   Add garlic, ginger, fish, soy and chilli sauces. Cook for a minute and then add half the spring onions, lime juice, chilli and herbs.

•   Heat the noodles as per packet instructions and arrange into serving bowls.

•   Top with the lamb mince. Sprinkle with the remaining spring onions, chilli, herbs and peanuts.  Spoon over the remaining lime juice.

•   Serve with side salad.

Recommend this recipe