Lemon Grass Lamb in Lettuce Cups Recipe

Name: Lemon Grass Lamb in Lettuce Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; ¼ cup sweet chili sauce; ¼ cup fish sauce; ¼ cup fresh chives, coarsely chopped

Servings: persons

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
¼ cup sweet chili sauce
¼ cup fish sauce
¼ cup fresh chives, coarsely chopped

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.
3
Stand until just tender; drain.
4
Cut carrot into long thin strips.
5
Heat half the oil in wok; stir fry lamb, in batches, until browned all over.
6
Cover to keep warm.
7
Heat remaining oil; stir fry carrot til just tender.
8
Add garlic, ginger, lemongrass and lime leaves; stir fry until the lemongrass softens.
9
Return lamb to wok with vermicelli, juice, sauces and half the chives, stir fry til heated through.
10
Place two lettuce leaves on each serving plate; divide lamb mixture among leaves and sprinkle with remaining chives.

909

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 leaves iceberg lettuce, 100 g rice vermicelli, 1 carrot, 2 tablespoons peanut oil, and more.

Yes, Lemon Grass Lamb in Lettuce Cups falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon Grass Lamb in Lettuce Cups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions