Thai Style Lamb Larb Thai Style Lamb Larb

Thai Style Lamb Larb

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Preparation: 10 mins 
Cooking: 10 mins
  • 500g lamb mince
  • 1 teaspoon groundnut oil
  • 1 red onion, peeled, cut in half and sliced
  • 2 garlic cloves, crushed
  • 1 teaspoon fresh ginger, finely grated
  • 2 teaspoons fish sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons sweet chilli sauce
  • 4 spring onions, finely chopped
  • Juice of 1 lime
  • 2 bird’s eye chillies, finely chopped
  • 1 tablespoon fresh mint leaves, torn
  • 1 tablespoon freshly chopped coriander
  • 60g unsalted peanuts, roasted and chopped
  • 2 x 300g packets straight to wok Udon noodles or similar

  • To serve
  • 80g mixed leaves (kale, beetroot and rocket)
  • Heat the oil in a large wok over high heat and fry the onion for 5 minutes until soft and caramelised.
  • Stir in lamb and cook for 5 minutes, breaking up the mince with a wooden spoon as the meat browns.
  • Add garlic, ginger, fish, soy and chilli sauces. Cook for a minute and then add half the spring onions, lime juice, chilli and herbs.
  • Heat the noodles as per packet instructions and arrange into serving bowls.
  • Top with the lamb mince. Sprinkle with the remaining spring onions, chilli, herbs and peanuts.  Spoon over the remaining lime juice.
  • Serve with side salad.

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