Thai Style Lamb Larb

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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

Ingredients

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)

Method

• 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