Ingredients
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1 Tbsp vegetable oil
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1 lbs Silver Fern Farms Premium Ground Lamb
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3 cloves garlic, thinly sliced
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1 Tbsp fish sauce
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1 stalk lemongrass, tough ends and outer leaves removed, thinly sliced
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1 large shallot, thinly sliced
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2 limes
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1-2 small hot chilis, like thai or fresno, thinly sliced
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1 head butter lettuce, leaves separated
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Small bunch mint
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2 small cucumbers, very thinly sliced on a bias
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½ cup toasted peanuts, coarsely chopped
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1 cup short grain white rice
General
Method
Step 1
Heat 2 Tbsp. oil in a large cast iron skillet over high. Add ground lamb and press into an even layer. Cook, undisturbed, until well browned and crisped on the bottom, about 4-5 minutes.
Step 2
Break up into small pieces with a spatula and push mixture to one side of the skillet. Add sliced garlic and cook until just beginning to soften and brown, about 2 minutes.
Step 3
Stir together with lamb mixture and season with ½ tsp salt. Remove from heat and stir in the fish sauce, lemongrass, shallot and juice of 1 lime. Then add the chilies, you want to make sure to taste a small piece! Chilies can range in spiciness, so add as much or as little as you like.
Step 4
Cook rice according to package directions.
Step 5
To serve, arrange lettuce leaves, mint sprigs, cucumbers and toasted peanuts on a platter. Slice remaining lime into wedges and serve with the seasoned lamb and rice.
Step 6
Arrange all the fillings in a lettuce cup, making sure to spoon some juices onto the rice and don’t forget to be generous with the mint leaves!
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