LAMB LARB
Larb is hailed as the national dish of Laos. Traditionally the salad starts with extremely finely chopped lean meat or fish and is seasoned with lime juice, chiles, fish sauce, and toasted ground rice. This recipe calls for ground lamb, a fattier protein than what's usually used, and subs ground peanuts as a nod to the texture of the rice.
Provided by Claire Saffitz
Categories Bon Appétit Lamb Ground Lamb Laos Peanut Rice Lemongrass Garlic Cilantro Chile Pepper Lime Juice Cucumber Mint Dinner Salad Lettuce Wheat/Gluten-Free
Yield Serves 4
Number Of Ingredients 12
Steps:
- Remove tough outer layers from lemongrass, cut 4" piece from bulb end, thinly slice, save remaining lemongrass for another use. Pulse lemongrass and garlic in a food processor until finely chopped. 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. Transfer to a large bowl; set aside. Pulse peanuts in food processor until coarsely ground and transfer to a small bowl; set aside. Thinly slice remaining chiles; set aside for serving.
- Whisk lime juice, fish sauce, and demerara sugar in a small bowl; set lime dressing aside.
- Heat oil in a large skillet, preferably cast iron, over high. Add lamb to skillet and press into a single flat layer with a flexible spatula. Cook, undisturbed, until underside is browned and crisp around the edges, 5-7 minutes. Use spatula to break patty into smaller pieces and turn. Cook pieces on the other side until edges are crisp and meat is cooked through, about 5 minutes. Transfer lamb to a medium bowl with a slotted spoon, then use spoon to break up meat into small pieces.
- Pour off all but 3 Tbsp. fat from skillet and set skillet over medium heat. Cook lemongrass mixture, stirring often, until fragrant and starting to stick to skillet, about 3 minutes. Add reserved lime dressing and peanuts and return reserved lamb to skillet. Toss until meat is coated. Remove from heat and season with more fish sauce, if desired.
- Serve larb with rice, lettuce, cucumber, limes, mint sprigs, cilantro sprigs, and reserved chiles for making lettuce cups.
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IKRAM GORSI
[email protected]Overall, I wasn't very impressed with this recipe.
Kylie stargyal
[email protected]This dish was a bit too spicy for my taste.
Tomato Apple
[email protected]I found this recipe to be a bit bland. I think it could use some more spices.
aliaa loma
[email protected]The lamb was a bit tough, but the flavors were still good.
Akeem Azeezat
[email protected]I'm not a big fan of lamb, but I really enjoyed this dish.
Hussein Abdo
[email protected]This is a great recipe for a weeknight meal, as it can be made in under an hour.
JJ- GAMING
[email protected]I served this dish with a side of jasmine rice, and it was the perfect complement.
Sahmud Rain
[email protected]This recipe is a great way to use up leftover lamb.
Mmbanndo nick
[email protected]I added a bit of extra chili to my dish, and it gave it a nice spicy kick.
Katty A
[email protected]I wasn't sure how the lamb and lime would go together, but I was pleasantly surprised. The flavors were amazing!
Farhan Qureshi
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The end result is a truly special dish.
Asif Jani
[email protected]I love the unique flavor that the toasted rice powder adds to this dish.
Khalifa Sohrani
[email protected]This is one of the best lamb dishes I've ever had. The combination of spices and herbs is simply divine.
Anees Akhter
[email protected]I've never cooked lamb before, but this recipe made it so easy. The instructions were clear and concise, and the end result was a delicious and impressive dish.
Linda Faunce
[email protected]This lamb larb recipe was a hit at my dinner party! The flavors were incredibly well-balanced, and the lamb was cooked to perfection. My friends couldn't stop raving about it.