This Lamb Larb is made by cooking ground lamb and tossing into a bowl of cucumber, scallions, cilantro, mint, and Thai basil.
This is a keto, paleo friendly recipe with strong bold flavors that come together perfectly. Something about the flavor of lamb paired with the fish sauce and the plethora of herbs gets me going. The first time I tried Lamb Larb was when I went to Thailand, although this recipe is originally from Laos and Cambodia. It is a traditional meat salad that can be made with pork, fish, chicken, duck, or beef. There are not vegetarian versions using mushrooms and tofu. Larb uses a ton of herbs like cilantro, scallions and mint. You can serve larb with rice or lettuce to wrap the mixture in. There are so many different variations, like serving with crunchy peanuts or some with raw meat with blood.
- Red onion
- Thai chili
- Ground lamb
- Fish sauce
See recipe card for quantities for Lamb Larb.
In a small bowl, whisk together the fish sauce, lime juice, and salt. Add the sliced onion in cold water. This will take the bitter taste away.
In a large skillet on medium-high heat, add oil and wait for it to shimmer. Add the diced red onion, garlic, Thai chili, lemongrass, and cilantro stems and cook until the garlic is onion is soft, about 5 minutes. Add the ground lamb and cook all the way through, about 12-15 minutes, stirring frequently and breaking the ground lamb apart with a wooden spoon.
Strain the sliced red onion. In a large bowl, add the ground lamb mixture, cucumber, scallions, cilantro leaves, mint, and Thai basil. Pour the fish sauce mixture over everything. Toss the salad to combine.
Hint: You can even serve the mixture into a lettuce for a wrap.
Lemon grass: Lemon grass is super important but if you do not have access to them, you can use the white part of scallions or green onion.
Lamb: Larbs can actually be made with any kind of meat, but I will always root for ground lamb. You cook ground lamb just as you would ground beef. Instead of lamb, you can use beef, pork, chicken, duck, tofu or mushrooms.
Herbs: There are so many different herbs that come into play when making a larb. The biggest player combination is the scallions, mint and cilantro combination.
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add deseeded and diced jalapeños at the end with the herbs.
- Deluxe - add pickled onions or jalapeños with the herbs.
- Kid friendly - add crushed potato chips (ketchup chips!)
Check out this pickled onion recipe here.
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
This will be good in the refrigerator for 2-3 days.
These vegetables don't stand up well to freezing. You can freeze the cooked lamb for up to three months.
Cook the ground lamb just like you would ground beef - there is not difference.Print
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove