Quick & Easy

Lemon grass lamb in lettuce cups

These fresh, fragrant and flavoursome Asian lettuce cups are perfect for sharing.
Lemongrass lamb in lettuce cups


Lemongrass lamb in lettuce cups


1.Place the lettuce in a bowl of cold water; stand for 10 minutes.
2.Place the rice noodles in a large bowl and cover with boiling water. Stand for 5 minutes; drain. Cut the carrot into long thin strips.
3.Combine the lime juice and sauces in a small jug. Drain the lettuce and pat dry.
4.Heat a little of the oil in a wok or large frying pan; stir-fry the lamb in batches over a high heat until browned.
5.Remove from the wok. Add the carrot to the wok, stir-fry until almost tender.
6.Add the garlic, ginger, lemon grass and lime leaves to the wok and stir-fry until fragrant. Return the lamb to the wok with the sauce mixture, noodles and half the chives; stir-fry until heated through.
7.Place lettuce cups on serving plates and divide the stir-fry among the lettuce leaves. Serve stir-fry sprinkled with the remaining chopped chives.

This recipe is best made close to serving.


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