Lamb or Lentil Larb

PALEO, GLUTEN FREE, VEGAN OPTION, DAIRY FREE, REFINED SUGAR FREE

This tasty recipe is a family favorite. I will often make both the lamb and lentil versions for the same meal to accommodate one of my daughters who is pescatarian. I love meals that are versatile enough to please all types of eaters. Everyone can create their own lettuce cups and top them however they like. Sort of like a Thai version of taco Tuesday. Enjoy!

½ cup salted, roasted peanuts or macadamia nuts

1 stalk lemongrass

4 cloves garlic

½ bunch of cilantro, stems and sprigs separated (chop stems, save some sprigs for serving)

1 large shallot, coarsely chopped

4 red thai chilis or fresno peppers, halved

3 TBS fresh lime juice

1 TBS fish sauce

1 ½ teaspoon coconut sugar

3 TBS olive, avocado or coconut oil

1 lb ground lamb or 1 cup lentils (if making this dish vegan)

To Serve: Butter lettuce or baby romaine leaves to make “cups”, cucumber slices, daikon radish, yellow or red bell pepper, shaved purple cabbage, lime wedges, cilantro, crushed peanuts and mint leaves.

Instructions

Pulse peanuts in a food processor until coarsely ground, transfer to a small bowl and set aside.

Prep the lemongrass by removing the tough outer layer, and cut a 4” piece off the end, thinly slice it. Process the lemongrass and garlic in a food processor until finely shredded, add the cilantro stems, shallots, and chilis (remove chili seeds to slightly lessen heat), and pulse to combine. Transfer this mixture to a large bowl and set aside.

Combine lime juice, fish sauce, and coconut sugar to create a lime dressing. Whisk until the sugar is dissolved.

In a large cast iron skillet, heat the coconut oil over high heat. Cook the ground lamb until it is browned and crisp, about 7-10 minutes.

Or: cook 1 cup of green lentils in 2 cups of water until tender - about 10 minutes, drain

Transfer the lamb to a bowl using a slotted spoon, and break it up into small pieces.

Pour off all but 3 TBS of the fat from the skillet, and place the skillet back on the heat.

If using lentils, you will need to add 3 TBS of oil (olive, avocado or coconut) into the pan to cook spices and combine with lentils.

Cook the lemongrass mixture, stirring often, until it begins to stick to the pan, around 3 minutes.

Add lime dressing, nuts, and lamb or lentils, stirring to coat.

Remove the pan from heat, and season if necessary.

Serve with butter lettuce or baby romaine leaves, cucumber slices, daikon radish, yellow or red bell pepper, shaved purple cabbage, lime wedges, cilantro, crushed peanuts and mint leaves.

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A tray of Lamb or Lentil Larb

Lamb or Lentil Larb


  • Author: Beth Bollinger

Description

This tasty recipe is a family favorite. I will often make both the lamb and lentil versions for the same meal to accommodate one of my daughters who is pescatarian. I love meals that are versatile enough to please all types of eaters. Everyone can create their own lettuce cups and top them however they like. Sort of like a Thai version of taco Tuesday. Enjoy!


Ingredients

Scale

½ cup salted, roasted peanuts or macadamia nuts

1 stalk lemongrass

4 cloves garlic

½ bunch of cilantro, stems and sprigs separated (chop stems, save some sprigs for serving)

1 large shallot, coarsely chopped

4 red thai chilis or fresno peppers, halved

3 TBS fresh lime juice

1 TBS fish sauce

1 ½ tsp coconut sugar

3 TBS olive, avocado or coconut oil

1 lb ground lamb or 1 cup lentils (if making this dish vegan)

To Serve: butter lettuce or baby romaine leaves to make “cups”, cucumber slices, daikon radish, yellow or red bell pepper, shaved purple cabbage, lime wedges, cilantro, crushed peanuts, and mint leaves.


Instructions

Pulse peanuts in a food processor until coarsely ground, transfer to a small bowl and set aside.

Prep the lemongrass by removing the tough outer layer, and cut a 4” piece off the end, thinly slice it. Process the lemongrass and garlic in a food processor until finely shredded, add the cilantro stems, shallots, and chilis (remove chili seeds to slightly lessen heat), and pulse to combine. Transfer this mixture to a large bowl and set aside.

Combine lime juice, fish sauce, and coconut sugar to create a lime dressing. Whisk until the sugar is dissolved.

In a large cast iron skillet, heat the coconut oil over high heat. Cook the ground lamb until it is browned and crisp, about 7-10 minutes.

Or: cook 1 cup of green lentils in 2 cups of water until tender - about 10 minutes, drain

Transfer the lamb to a bowl using a slotted spoon, and break it up into small pieces.

Pour off all but 3 TBS of the fat from the skillet, and place the skillet back on the heat. 

If using lentils, you will need to add 3 TBS of oil (olive, avocado or coconut) into the pan to cook spices and combine with lentils.

Cook the lemongrass mixture, stirring often, until it begins to stick to the pan, around 3 minutes.

Add lime dressing, nuts, and lamb or lentils, stirring to coat.

Remove the pan from heat, and season if necessary.

Serve with butter lettuce or baby romaine leaves, cucumber slices, daikon radish, yellow or red bell pepper, shaved purple cabbage, lime wedges, cilantro, crushed peanuts and mint leaves.

Keywords: PALEO, GLUTEN FREE, VEGAN OPTION, DAIRY FREE, REFINED SUGAR FREE