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Thai basil lamb with mint and lemongrass

Thai basil lamb with mint and lemongrass
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Try this tasty dish of Thai basil lamb with mint and lemongrass

Ingredients

  • 1 tablespoon peanut oil
  • 600g lamb fillet, fat trimmed, thinly sliced
  • 1 garlic clove, finely chopped
  • 1 stalk lemongrass, finely sliced
  • 1 tablespoon finely chopped ginger
  • 1 long red chilli, seeded, finely sliced
  • Grated rind and juice of 1 lime
  • 2 teaspoons fish sauce
  • ½ cup basil leaves
  • ½ cup mint leaves
  • ¼ cup coriander leaves
  • lettuce cups, to serve
  • Kj 965, fat 11g, sat fat 4g
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Method

  1. Heat oil in a wok on high. Stir-fry lamb in batches for 1-2 minutes until browned. Transfer to a plate.
  2. Reheat wok and stir-fry garlic, lemongrass, ginger and chilli for 1 minute until fragrant. Return lamb to wok with lime rind and juice and fish sauce and toss to coat. Remove from heat and stir through herbs.
  3. Spoon lamb into lettuce cups and serve.
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