Prep Time15 minsCook Time15 minsTotal Time30 mins
0.50 cup Hot water
2 tbsp Vinegar, rice wine or white
1 Red onion, divided - check instructions
3 Garlic, rough chopped
4 tbsp Lemongrass, finely minced
1 tsp Chili flakes, more to taste
1 lb Ground lamb
0.50 tsp Salt
0.50 tsp Pepper
2 Cumber, sliced or diced
23 Radishes, sliced (or watermelon radishes)
3 Scallions, thinly sliced
1 tbsp Fresh red chili or jalapeno, finely minced (optional)
0.50 cup Cilantro, chopped
0.50 cup Mint, chopped
0.50 cup Basil, chopped (Thai basil works well)
2 tbsp Fish sauce
45 tbsp Lime juice
1 tbsp Sugar
1Serve with lettuce wraps or jasmine rice or both!
2Dice half the onion (1 cup) and thinly slice 1/4 of the onion ( 1/4- 1/2 cup).
3Quick 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.
4Cook Lamb: Heat oil in a large skillet over medium heat. Add the cup of 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.
5While the lamb is cooking, prep the remaining salad 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.
Ingredients
0.50 cup Hot water
2 tbsp Vinegar, rice wine or white
1 Red onion, divided - check instructions
3 Garlic, rough chopped
4 tbsp Lemongrass, finely minced
1 tsp Chili flakes, more to taste
1 lb Ground lamb
0.50 tsp Salt
0.50 tsp Pepper
2 Cumber, sliced or diced
23 Radishes, sliced (or watermelon radishes)
3 Scallions, thinly sliced
1 tbsp Fresh red chili or jalapeno, finely minced (optional)
0.50 cup Cilantro, chopped
0.50 cup Mint, chopped
0.50 cup Basil, chopped (Thai basil works well)
2 tbsp Fish sauce
45 tbsp Lime juice
1 tbsp Sugar
Directions
1Serve with lettuce wraps or jasmine rice or both!
2Dice half the onion (1 cup) and thinly slice 1/4 of the onion ( 1/4- 1/2 cup).
3Quick 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.
4Cook Lamb: Heat oil in a large skillet over medium heat. Add the cup of 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.
5While the lamb is cooking, prep the remaining salad 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.
Thai American Lamb Larb Salad
