Lamb Larb

Name: Lamb Larb
Yield: 4 Servings
Ingredients: 1 lemongrass stalk; 4 garlic cloves; ½ bunch cilantro, stems and leaves separated, stems coarsely chopped plus sprigs for serving; 1 large shallot, coarsely chopped; 4 red Thai chiles, divided; ½ cup salted, roasted peanuts; 3 tablespoons fresh lime juice; 1 tablespoon (or more) fish sauce; 1½ teaspoons demerara sugar or dark brown sugar; 2 tablespoons vegetable oil; 1 pound ground lamb (at least 10% fat); Cooked white rice, Bibb lettuce leaves, sliced cucumber, lime wedges, and mint sprigs (for serving)

By Claire Saffitz

January 10, 2017

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Gentl & Hyers

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.

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