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Recipes - Lamb Larb Recipe

Recipe Name

Lamb Larb

Submitted by Aroder88
Recipe Description Dish from Laos
Quantity 4 Quantity Unit Servings Servings  
Prep Time (minutes) 15 Cook Time (minutes) 30 Ready In (minutes) 45
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
3
tablespoonsLemon grass
4
clovesgarlic minced
1
1/2
cupscilantro, fresh, chopped
1
tablespoon choppedshallots
1
cup4 Thai Chilis
1/2
cuppeanuts dry-roasted, without salt
3
tablespoonsLime juice, raw - or 1 TBSP
1
tablespoonfish sauce
1
1/2
teaspoons packedbrown sugar
2
tablespoonscanola oil
16
ouncesLamb, ground, raw
4
cupsRice, white, cooked
4
cups shredded or choppedBibb lettuce,
1
cucumber (8-1/4\")Cucumber
1
fruit (2\" dia)lime, wedged
8
leavesPeppermint, fresh
Steps
Sequence Step
1Remove tough outer layers from Lemongrass, cut 4" piece from bulb end, thinly slice. Save remaining lemongrass from another use. Pulse lemongrass and garlic in a food processor until finely chopped. Add cilantro stems, save leaves, add shallot, and 1-2 thai chilies.
2Transfer to large bowl, set aside. Pulse peanuts in food processor until coarsely ground and transfer to small bowl. Thinly slice remaining chiles.
3Whisk lime juice, fish sauce, and sugar in a small bowl. set lime dressing aside.
4Heat oil in a large skillet over high heat. Add lamb and press into single layer. Cook until browned and crisp around edges or 5-7 minutes. Use spatula to break patty into smaller pieces and turn. Cook pieces on other side until edges are crisp and meat is cooked.
5Transfer lamb to medium bowl with slotted spoon, break up meat into small pieces.
6Pour off all but 3 Tbsp fat from skillet and set skillet over medium heat. Cook lemongrass mixture, stirring often, until fragrant and starting to stick to skillet (3minutes).
7Add reserved lime dressing and peanuts and return reserved lamb to skillet. Toss until meat is coated. Remove from heat and season with more fish sauce.
8Serve larb with rice, cucumber slices, lime slices, mint sprigs, cilantro sprigs, and reserved chiles for lettuce cups.






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