Thai Lamb Larb Lettuce Wraps

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I’m seriously obsessing over this spicy thai lamb larb (essentially a grilled meat salad with herbs and spices!) Aromatics and herbs like fresh mint, cilantro and basil make the perfect accompaniment with this dish.

Pair with your fave beer, some white rice and gather around for the perfect party platter. Full recipe for the larb below! {ad}

Thai Lamb Larb Lettuce Wraps

  • 1 lb American Lamb Ground Lamb

  • 1 Bundle Mint

  • 1 Bundle Basil

  • 1 Bundle Cilantro

  • 2-3 Tablespoons Lime (around 2-3 limes)

  • 1 Tablespoon Rice Powder

  • 1 1/2 teaspoon Sugar

  • 4 tablespoons Fish Sauce

  • 1 tablespoon Chile Powder

  • 5 chopped Thai Chiles

  • 1⁄2 cup roughly chopped Green Onions

  • 1 cup thinly sliced Shallots

  • 1 cup jasmine rice (for rice powder)

Serve with

  • 1 head of butter lettuce/cabbage and 1-2 sliced persian cucumbers


Heat a wok or skillet under medium high heat. Place your ground lamb and grill. Mash up the ground lamb into small pieces so there is no chunks. You want this to be cooked all the way through and get a little crispy.

Take your 1 cup of rice and toast it 5-10 minutes on a dry skillet until browned and toasty and let cool for a couple of minutes. Place your rice in a blender and start to ground and grind the rice for about another 15-20 minutes until a powdery consistency is formed.

Add your rice powder with the ground lamb and a little bit of chili flakes. Next, add your sugar, fish sauce, lime juice and stir well to combine.

Thinly slice your shallots and add them in next with about 1⁄2 cup chopped green onions.
Take your larb off the heat and place in a bundle of cilantro, basil and mint. Mix well and serve. Make wraps with your lamb larb, butter lettuce and cucumbers!

Keep up with me on Instagram at @lindseyeatsla!

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