Recipe provided by | Feasting at Home
Serves: 4 Preparation Time: 15 minutes Cook Time: 15 minutes
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, saute 3-4 minutes, add garlic, lemongrass and chili flakes. Saute 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.
