Lamb Larb
Serves: 3
Dallas Effertz
1 January 1970
Based on User reviews:
58
Spice
57
Sweetness
56
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 large
Shallot (coarsely chopped)3 tbsps
Lime Juice (fresh)1 tbsp
Fish Sauce (or more)1.5 tsps
Demerara Sugar2 tbsps
Vegetable OilDirections:
1
Use spatula to break patty into smaller pieces and turn
2
Remove tough outer layers from lemongrass, cut 4" piece from bulb end, thinly slice, save remaining lemongrass for another use
3
Pulse lemongrass and garlic in a food processor until finely chopped
4
Add cilantro stems (reserve leaves for another use), shallot, and 1–2 Thai chiles, depending on how hot you like it, and pulse until finely chopped
5
Transfer to a large bowl; set aside
6
Pulse peanuts in food processor until coarsely ground and transfer to a small bowl; set aside
7
Thinly slice remaining chiles; set aside for serving
8
Whisk lime juice, fish sauce, and demerara sugar in a small bowl; set lime dressing aside
9
Heat oil in a large skillet, preferably cast iron, over high
10
Add lamb to skillet and press into a single flat layer with a flexible spatula
11
Cook, undisturbed, until underside is browned and crisp around the edges, 5–7 minutes
12
Use spatula to break patty into smaller pieces and turn
13
Cook pieces on the other side until edges are crisp and meat is cooked through, about 5 minutes
14
Transfer lamb to a medium bowl with a slotted spoon, then use spoon to break up meat into small pieces
15
Pour off all but 3 Tbsp
16
Fat from skillet and set skillet over medium heat
17
Cook lemongrass mixture, stirring often, until fragrant and starting to stick to skillet, about 3 minutes
18
Add reserved lime dressing and peanuts and return reserved lamb to skillet
19
Toss until meat is coated
20
Remove from heat and season with more fish sauce, if desired
21
Serve larb with rice, lettuce, cucumber, limes, mint sprigs, cilantro sprigs, and reserved chiles for making lettuce cups
22
Remove tough outer layers from lemongrass, cut 4" piece from bulb end, thinly slice, save remaining lemongrass for another use
23
Pulse lemongrass and garlic in a food processor until finely chopped
24
Add cilantro stems (reserve leaves for another use), shallot, and 1–2 Thai chiles, depending on how hot you like it, and pulse until finely chopped
25
Transfer to a large bowl; set aside
26
Pulse peanuts in food processor until coarsely ground and transfer to a small bowl; set aside
27
Thinly slice remaining chiles; set aside for serving
28
Whisk lime juice, fish sauce, and demerara sugar in a small bowl; set lime dressing aside
29
Heat oil in a large skillet, preferably cast iron, over high
30
Add lamb to skillet and press into a single flat layer with a flexible spatula
31
Cook, undisturbed, until underside is browned and crisp around the edges, 5–7 minutes
32
Cook pieces on the other side until edges are crisp and meat is cooked through, about 5 minutes
33
Transfer lamb to a medium bowl with a slotted spoon, then use spoon to break up meat into small pieces
34
Pour off all but 3 Tbsp
35
Fat from skillet and set skillet over medium heat
36
Cook lemongrass mixture, stirring often, until fragrant and starting to stick to skillet, about 3 minutes
37
Add reserved lime dressing and peanuts and return reserved lamb to skillet
38
Toss until meat is coated
39
Remove from heat and season with more fish sauce, if desired
40
Serve larb with rice, lettuce, cucumber, limes, mint sprigs, cilantro sprigs, and reserved chiles for making lettuce cups