Lemon Grass Lamb in Lettuce Cups
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 8 leaves iceberg lettuce
- 100 g rice vermicelli
- 1 carrot
- 2 tablespoons peanut oil
- 750 g lean lamb, cut into strips
- 4 garlic cloves, crushed
- 1 tablespoon fresh ginger, thinly sliced
- 2 tablespoons lemongrass, finely chopped
- 4 kaffir lime leaves, thinly sliced
- 1 tablespoon lime juice
- 1⁄4 cup sweet chili sauce
- 1⁄4 cup fish sauce
- 1⁄4 cup fresh chives, coarsely chopped
directions
- Place lettuce in large bowl of iced water and stand 10 minutes, drain and pat dry.
- Meanwhile, place vermicelli in large heatproof bowl and cover with boiling water. Stand until just tender; drain. Cut carrot into long thin strips.
- Heat half the oil in wok; stir fry lamb, in batches, until browned all over. Cover to keep warm.
- Heat remaining oil; stir fry carrot til just tender. Add garlic, ginger, lemongrass and lime leaves; stir fry until the lemongrass softens. Return lamb to wok with vermicelli, juice, sauces and half the chives, stir fry til heated through.
- Place two lettuce leaves on each serving plate; divide lamb mixture among leaves and sprinkle with remaining chives.
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RECIPE SUBMITTED BY
currybunny
Melbourne, Victoria
I live in Melbourne with my gorgeous husband Andy! We're both total foodies who love making and eating dishes of all sorts - I normally try at least 4 new recipes a week. We both do swing dancing and are totally obsessed with our two beautiful cats, Couscous (mine) and Moo(DH's). Couscous loves red wine and savoury food, while Moois addicted to frozen yoghurt and chocolate. It's a full time job trying to eat dinner in peace!