Category: Lamb -

Larb (Seared Lamb Salad)     

Ingredients:
1 lb lean lamb, trimmed and diced small
2/3 cup dry sticky (glutinous) rice
2 shallots, thinly sliced
6 Tbsp vegetable oil
4 tsp fish sauce
2 scallions, thinly sliced
6 Tbsp chopped cilantro
4 tsp chopped mint
6 Tbsp chopped Thai basil
pinch crushed red pepper
3 Tbsp lime juice (about 3 limes)
4 tsp palm sugar or brown sugar
1 head butter lettuce

Preparation:
Place rice in an empty 12 inch skillet and heat over medium-high heat, shaking constantly until rice is golden brown and a nutty popcorn-like aroma emerges, about 6 minutes. Transfer to a mortar and pestle and grind until it has the texture of coarsely ground black pepper. Set aside.

Add oil and shallots to skillet and cook over medium-low heat, stirring constantly until shallots are golden brown. Drain shallots, set aside. Discard oil, but do not wipe out pan.

Add lamb, 1 Tbsp fish sauce, and 2 Tbsp water to the skillet. Cook, stirring frequently until lamb is just cooked through and beginning to brown. Remove lamb from skillet, set aside.

Add remaining fish sauce, scallions, basil, cilantro, mint, red pepper, lime juice, sugar, and toasted rice powder to skillet. Toss and heat through. Remove from heat, stir in lamb and fried shallots.

Serve immediately with lettuce cups.

Recipe courtesy of Chef Kevin Quinn and Honeycomb Kitchen Shop
www.HoneycombKitchenShop.com

Date added: 2025-04-08
Number of visits: 328