Try this tasty dish of Thai basil lamb with mint and lemongrass
1 tablespoon peanut oil
600g lamb fillet, fat trimmed, thinly sliced
1 garlic clove, finely chopped
1 stalk lemongrass, finely sliced
1 tablespoon finely chopped ginger
1 long red chilli, seeded, finely sliced
grated rind and juice of 1 lime
2 teaspoons fish sauce
½ cup basil leaves
½ cup mint leaves
¼ cup coriander leaves
lettuce cups, to serve
kJ 965, fat 11g, sat fat 4g
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Heat oil in a wok on high. Stir-fry lamb in batches for 1-2 minutes until browned. Transfer to a plate.
2. Reheat wok and stir-fry garlic, lemongrass, ginger and chilli for 1 minute until fragrant. Return lamb to wok with lime rind and juice and fish sauce and toss to coat. Remove from heat and stir through herbs.
3. Spoon lamb into lettuce cups and serve.