Share
Recipe Provided By
"Feasting at Home"Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
4
Ingredients
- 1/2 cup hot water
- 2 tablespoons vinegar, white or rice wine
- 1 red onion (divided, see instructions)
- 3 garlic cloves, (rough chopped)
- 4 tablespoons lemongrass, (finely minced)
- 1 teaspoon chili flakes, (more to taste)
- 1 pound ground American Lamb
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups cucumber, (sliced or diced)
- 2-3 radishes, sliced (or watermelon radish)
- 3 scallions, (thinly sliced)
- 1 tablespoon fresh red chili or jalapeno, finely minced (optional)
- 1/2 cup chopped cilantro
- 1/2 cup chopped mint
- 1/2 cup chopped basil (Thai basil works well)
- 2 tablespoons fish sauce
- 4-5 tablespoons lime juice
- 1 teaspoon sugar
Directions
Serve with lettuce wraps or Jasmine rice or both!
Dice half the onion (1 cup) and thinly slice 1/4 of the onion ( 1/4- 1/2 cup).
Quick Pickle the sliced onions: Place the sliced onions in a bowl, cover with 1/2 cup hot water and 2 tablespoons vinegar, place in the fridge.
Cook Lamb: Heat oil in a large skillet over medium heat. Add the cup of diced red onion, sauté 3-4 minutes, add garlic, lemongrass and chili flakes. Sauté until fragrant, 2-3 minutes. Add the ground lamb, breaking it apart with a metal spatula. Season with the salt and pepper and continue cooking until all the liquid releases and evaporates about 10 minutes. Drain the fat from the lamb, using a fine-mesh strainer.
While the lamb is cooking, prep the remaining salad ingredients. Place the cucumber, radish, scallions, mint, basil, cilantro, fresh chili (optional) in a bowl. Add the lamb and the strained onions. Add the fish sauce, lime juice and sugar. Taste, adjust salt, lime and heat.
Serve with lettuce wraps and/or cooked rice.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
