Ingredients
- 500 grams lamb rump (steaks, fat trimmed and thinly sliced)
- 1 clove garlic, finely chopped
- 1 tablespoon lemongrass paste
- 1 tablespoon ginger, minced
- 1 red chili pepper (long fresh red chilli, seeded and finely chopped)
- 1 lemon, whole (zest finely grated and juiced)
- 2 teaspoons fish sauce
- 1/3 cup basil leaves
- 1/3 cup mint leaves
- 1/3 cup coriander leaves
- Iceberg lettuce leaves (to serve, 8 leaves)
How to Make
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Step 1: Heat a wok over high heat.
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Step 2: Spray the lamb with oil, stir fry, in batches for 2 minutes or until browned and transfer to a heatproof plate.
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Step 3: Add garlic, lemongrass paste, ginger and chilli to wok, stir fry for 1 minute or until fragrant and then return the lamb to the wok and add the zest, juice and fish sauce and stir fry for 30 seconds or until heated and combined.
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Step 4: Remove from heat and add basil, mint and coriander and toss to combine.
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Step 5: Serve lamb mixture in lettuce leaves.
Tips & Variations
- Cooking oil spray
We hope you enjoy this recipe!
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