Lamb larb lettuce cups with carrots and mint

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Lamb larb lettuce cups with carrots and mint

Carb-Conscious, Dairy-Free, Soy-Free, Gluten-Free, Paleo

2 Servings, 590 Calories/Serving

15 Minutes

With our fragrant lemongrass paste, a splash of fish sauce, and a squeeze of lime juice, this lamb salad has all the bold flavor we love about Southeast Asian food and comes together fast.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces ground lamb
  • Sunbasket lemongrass paste (lemongrass - EVOO - garlic - ginger - turmeric)
  • 1 head organic baby iceberg or other lettuce
  • 1 organic cucumber
  • 1 organic lime
  • 4 or 5 sprigs organic fresh mint
  • 2 ounces organic shredded carrots
  • 2 tablespoons sambal oelek (optional)
  • 1 tablespoon fish sauce
Ingredient IQ
The flavor of lemongrass is subtle, with a more floral fragrance and less acidity than either lemon juice or zest. Sold by the stalk, it’s fibrous to the point of being woody and is usually “bruised,” thinly sliced, or pounded to a paste before it is added to a dish.

Nutrition per serving

Calories: 590, Protein: 31g (62% DV), Fiber: 7g (28% DV), Total Fat: 44g (68% DV), Monounsaturated Fat: 21g, Polyunsaturated Fat: 4.5g, Saturated Fat: 15g (75% DV), Cholesterol: 105mg (35% DV), Sodium: 900mg (38% DV), Carbohydrates: 21g (7% DV), Total Sugars: 9g, Added Sugars: 0g (0% DV).
Contains: Fish (anchovy)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the lamb

  • Cut a small corner from the ground lamb packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the lamb and cook, stirring to break up the meat, until lightly browned and almost cooked through, 4 to 6 minutes. Stir in the lemongrass paste and cook until fragrant and the lamb is cooked through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.
While the lamb cooks, prepare the remaining ingredients.

2

Prep the remaining ingredients

  • Trim the root end from the lettuce; separate the leaves.
  • Peel the cucumber, if desired; cut the cucumber into enough ¼-inch pieces to measure 1 cup [2 cups].
  • Cut the lime into wedges.
  • Strip the mint leaves from the stems; coarsely tear the leaves.

Serve

Arrange the lettuce leaves on one end of a serving platter and transfer the lamb to the other end. Add the carrots, cucumber, lime wedges, and mint to the platter and invite everyone to assemble their own lettuce cups. Serve the sambal oelek and fish sauce on the side and let everyone season to taste.
Kids Can!
  • Separate the lettuce leaves.
  • Measure the cucumber.
  • Strip and tear the mint leaves.
  • Help arrange the ingredients on the platter.
  • Assemble their own lettuce cups.