Lettuce Cups with Lamb Larb and Toasted Peanuts

Lettuce Cups with Lamb Larb and Toasted Peanuts
Preparation time: 15m
Cooking time: 15m
Difficulty:

Ingredients

  • 1 Tbsp vegetable oil
  • 1 lbs Silver Fern Farms Premium Ground Lamb
  • 3 cloves garlic, thinly sliced
  • 1 Tbsp fish sauce
  • 1 stalk lemongrass, tough ends and outer leaves removed, thinly sliced
  • 1 large shallot, thinly sliced
  • 2 limes
  • 1-2 small hot chilis, like thai or fresno, thinly sliced
  • 1 head butter lettuce, leaves separated
  • Small bunch mint
  • 2 small cucumbers, very thinly sliced on a bias
  • ½ cup toasted peanuts, coarsely chopped
  • 1 cup short grain white rice

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!