Recipe

Thai basil lamb with mint and lemongrass

Nov 27, 2013 1:00pm
  • 15 mins preparation
  • 5 mins cooking
  • Serves 4
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Ingredients

Thai basil lamb with mint and lemongrass
  • 1 long red chilli, seeded, finely sliced
  • 1 lime, rind grated, juiced
  • 2 teaspoon fish sauce
  • 1/2 cup basil
  • 1/2 cup mint
  • 1/4 cup coriander leaves
  • lettuce cups, to serve
  • 1 tablespoon peanut oil
  • 600 gram lamb fillet, fat trimmed, thinly sliced
  • 1 clove garlic, finely chopped
  • 1 lemongrass stalk, finely sliced
  • 1 tablespoon finely chopped ginger

Method

Thai basil lamb with mint and lemongrass
  • 1
    Heat oil in a wok on high. Stir-fry lamb in batches for 1-2 minutes, until browned. Transfer to a plate.
  • 2
    Reheat wok and stir-fry garlic, lemongrass, ginger and chilli 1 minute, until fragrant. Return lamb to wok with lime rind and juice and fish sauce. Toss to coat. Remove from heat and stir through herbs. Spoon lamb into lettuce cups to serve.

Notes

Serve the lamb on steamed rice or noodles instead of lettuce, if desired.

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