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Lamb Larb

Ingredients

  • 1 lb. ground lamb

  • 1 lemongrass stalk                                                          

  • 4 garlic cloves                                                                   

  • ½ bunch cilantro (stems and leaves separated, coarsely chop stems, leaf sprigs for serving)        

  • 1 large shallot chopped                                                

  • 4 red Thai chiles (divided)                                             

  • ½ cup salted roasted peanuts

  • 3 Tbsp fresh lime juice 

  • 1 Tbsp [or more] fish sauce

  • 1 Tbsp dark brown sugar

  • 2 Tbsp vegetable oil      

  • Cooked white rice, Bibb lettuce leaves, sliced cucumber, lime wedges, and mint sprigs for serving

Preparation

  1. Remove tough outer layers of lemongrass, cut 4 in piece from bulb end, thinly slice, save remaining for later use. Pulse lemongrass and garlic in food processor until finely chopped. Add cilantro stems, shallot, and 1-2 Thai chiles (depending on how hot you like it) and pulse until finely chopped. Transfer to a large bowl, set aside. 


  1. Pulse peanuts in food processor until coarsely ground, set aside.  Thinly slice remaining chilies; set aside for serving.


  1. Whisk lime juice, fish sauce, and brown sugar in a small bowl. Set lime dressing aside.


  1. Heat oil in large cast iron skillet on high.  Add lamb and press into a single flat layer with a spatula. Cook undisturbed until underside is browned and crisp around the edges (about 5-7 minutes).  Use spatula to break patty into small pieces and turn. Cook pieces on other side until edges are crisp and meat is cooked through (about 5 minutes).  Transfer lamb to a medium bowl with a slotted spoon, then use spoon to break into smaller pieces.


  1. Pour off all but 3 Tbsp of fat from skillet and set on medium heat. Cook lemongrass mixture, stirring often, until fragrant and starting to stick to pan (about 3 minutes). Add reserved lime dressing , peanuts, and return reserved lamb to the skillet. Toss until the meat is coated. Remove from heat and season with more fish sauce if desired.


  1. Serve larb with rice, lettuce, cucumbers, limes, mint sprigs, cilantro sprigs, and reserved chilies for making lettuce cups.

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Grady Ranch Farms

200 Grady Ranch Lane

Whigham, GA 39897

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(229) 378-7673

(229) 378-7672

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