Lemon Grass Lamb In Lettuce Cups

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 8 leaves iceberg lettuce
• 100 g rice vermicelli
• 1 carrot
• 2 tablespoons peanut oil
• 750 g lean lamb, cut into strips
• 4 garlic cloves, crushed
• 1 tablespoon fresh ginger, thinly sliced
• 2 tablespoons lemongrass, finely chopped
• 4 kaffir lime leaves, thinly sliced
• 1 tablespoon lime juice
• 1/4 cup sweet chili sauce
• 1/4 cup fish sauce
• 1/4 cup fresh chives, coarsely chopped

Recipe

• 1 place lettuce in large bowl of iced water and stand 10 minutes, drain and pat dry.
• 2 meanwhile, place vermicelli in large heatproof bowl and cover with boiling water. stand until just tender; drain. cut carrot into long thin strips.
• 3 heat half the oil in wok; stir fry lamb, in batches, until browned all over. cover to keep warm.
• 4 heat remaining oil; stir fry carrot til just tender. add garlic, ginger, lemongrass and lime leaves; stir fry until the lemongrass softens. return lamb to wok with vermicelli, juice, sauces and half the chives, stir fry til heated through.
• 5 place two lettuce leaves on each serving plate; divide lamb mixture among leaves and sprinkle with remaining chives.