Mix up your menu this week with our lamb larb-style salad. Refreshing and filling, it will be a hit for lunch or dinner.
Serves44
Cook time10 mins10 minutes
Prep time15 mins15 minutes
Ingredients
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
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.
Step 2
Meanwhile, cook the noodles following packet directions. Drain well. Use kitchen scissors to coarsely chop.
Step 3
Place the fish sauce, sugar and lime juice in a screw-top jar. Seal and shake to combine.
Step 4
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.
