Lamb larb-style salad
Mix up your menu this week with our lamb larb-style salad. Refreshing and filling, it will be a hit for lunch or dinner.
- 1 tsp sesame oil
- 500g Graze Lamb Mince
- 1 1/2 tbs finely grated ginger
- 2 garlic cloves, crushed
- 1 tbs finely chopped lemongrass
- 100g rice noodles
- 2 tbs fish sauce
- 2 tsp caster sugar
- 1/3 cup (60ml) lime juice
- 1 baby gem lettuce, shredded
- 1 carrot, peeled, cut into long matchsticks
- 1 small red onion, thinly sliced
- 1/3 cup coriander leaves
- 1/3 cup mint leaves
- 1 long red chilli, thinly sliced (optional)
- Lime wedges, to serve
Heat oil in a medium frying pan over high heat. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until the mince changes colour. Add the ginger, garlic and lemongrass and cook, stirring, for 1 min or until aromatic.
Meanwhile, cook the noodles following packet directions. Drain well. Use kitchen scissors to coarsely chop.
Place the fish sauce, sugar and lime juice in a screw-top jar. Seal and shake to combine.
Combine the noodles and mince mixture in a large bowl. Serve with lettuce, carrot, onion, coriander, mint and chilli, if using. Drizzle with the dressing and serve with lime wedges.