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
4
30M

Ingredients

Lemongrass lamb in lettuce cups

Method

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.

Note

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