Lettuce Cups with Lamb Larb and Toasted Peanuts

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

Lettuce Cups with Lamb Larb and Toasted Peanuts

Method

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.

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.

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.

Cook rice according to package directions.

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.

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!

Lettuce Cups with Lamb Larb and Toasted Peanuts

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