Laotian Lamb Larb
Serves 4
Adapted from Epicurious
For Larb:
1 lemongrass stalk
4-5 cloves garlic
¼-⅓ cup fresh cilantro, leaves and stems separated, and stems coarsely chopped, plus additional sprigs for garnish
1 large shallot
2-3 larger serrano peppers, divided (for a more authentic taste, use 4 red Thai chili’s. I couldn’t find Thai chilis, so I used serrano which are bigger than Thai chili, but less spicy)
3 tablespoons fresh lime juice
1 tablespoon fish sauce, plus more for serving
1½ teaspoons dark brown sugar
2 tablespoons vegetable oil
1 pound ground lamb
½ cup salted, roasted peanuts, coarsely chopped
For Serving:
At least 2 cups cooked rice
Bibb lettuce or Romaine lettuce leaves (I used romaine because I couldn’t find Bibb lettuce)
Sliced cucumbers
Lime wedges
Fresh mint, coarsely chopped
Remove the tough outer layers from the lemongrass, usually the outer most 3-4 layers, but may be more. Cut the lemongrass 4 inches from the bulb end. Thinly slice this 4 inch piece and save the other parts of the lemongrass for later use.
Add the thin slices of lemongrass and garlic to a food processor and pulse until finely chopped. Add to the food processor the cilantro stems (not the leaves), shallot, and 1-2 serrano peppers (be aware, you’ll have 1 pepper leftover for garnish). Pulse until everything is finely chopped. Transfer to a bowl and set aside. Thinly slice remaining serrano peppers for garnish.
In a small bowl, combine the lime juice, fish sauce, and dark brown sugar. Whisk until combined and the brown sugar had dissolved.
Heat a large skillet over high heat. As the skillet is heating up, add in the vegetable oil. Once hot, add in the ground lamb and press it into a single flat layer across the base of the skillet. Let it cook, undisturbed, until the bottom has brown and has become crisp around the edges, about 5-7 minutes. Using a spatula, break up the meat a bit and flip over. Cook until the other side of the lamb has become crisp and the meat has cooked through, about 5 minutes. Break the meat up into small, bit sized pieces and transfer to a bowl. Set aside.
Pour off all but 3 tablespoons of fat from the skillet, return to stove, and reduce the heat to medium. Cook the lemongrass mixture, stirring often to avoid burning, until fragrant and pieces start to stick, about 3 minutes. Whisk in lime dressing and peanuts, and add the lamb back into the skillet. Mix until everything is coated evenly with the sauce. Remove from heat and add in more fish sauce, if you desire.
Serve with rice, lettuce, lime wedges, mint, cilantro, and serrano chilis.
Enjoy!
