Paleo Thai Lamb Larb

Paleo Thai Lamb Larb is the perfect weeknight dinner. This recipe is made with ground lamb and is full of fresh, fragrant herbs. It will be on the dinner table in about 30 minutes!

Jump to:

• How to make Paleo Thai Lamb Larb
• What to serve with this dish
• Equipment you will need
• Storing leftovers
• Paleo Thai Lamb Larb

How to make Paleo Thai Lamb Larb

1. Remove any of the tough layers of the lemongrass. Place the lemongrass on a cutting board then using the side of a chefs knife, pound the lemongrass to break up some of the layers. Finely chop the lemongrass and place in a food processor. Along with the lemongrass, place the garlic, chopped shallot, cilantro, and red pepper flakes into the food processor and pulse until finely chopped. Transfer to a large bowl and set aside.
2. Stir together the lime juice, fish sauce, and maple syrup. Set aside.
3. Place the ground lamb into a large skillet and using a spatula, break into an even layer. I do not add oil to the pan before browning since lamb is fairly fatty. Do not stir too often as you want to lamb to really brown and become crispy. Once the lamb has browned on the one side, gently stir and allow to continue cooking.
4. Once the lamb has been cooked through and there are quite a few brown and crispy edges, add the cilantro lemongrass mixture and stir, about 3 minutes until fragrant. Add the lime juice sauce and stir. Cook for an additional 2 minutes and then remove from the heat. Serve with cooked cauliflower rice, roasted baby bok choy, and fresh mint leaves. Sprinkle with sesame seeds and chopped cashews before enjoying.

What to serve with this dish

My personal favorites are cooked cauliflower rice, roasted baby bok choy, and fresh mint leaves. Here are some other options:

• Bibb lettuce for lettuce wraps
• Cooked white rice such as a sticky rice
• Mashed sweet potatoes
• Sweet Potato Coconut Curry Soup
• Cucumber-radish salad
• Additional topping options: Sprinkle with peanuts, roasted pumpkin seeds, drizzle with Sriracha hot sauce, and chopped fresh basil

Equipment you will need

• Food processor (this is the one I use and my personal favorite!)
• Chef's knife
• Cutting board
• Small ramekins
• Large skillet such as the Le Cresuet Braiser

Storing leftovers

Leftover Lamb Larb will last three days covered in the refrigerator.

Are you looking for more easy dinner recipes? Make sure to check out Spicy Thai Basil Pork, Paleo Chicken Pad Thai, and Thai Coconut Curry Turkey Meatballs.