Paleo Thai Lamb Larb

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Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: Thai

Keyword: easy recipe, gluten-free, lamb

Servings: servings

Calories: 1395.3kcal

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.
Stir together the lime juice, fish sauce, and maple syrup. Set aside.
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.
Once the lamb has 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.

-This is not my original recipe. This recipe was adapted from Epicurious.com