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Goat or lamb larb recipe
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5 from 1 vote

Goat Larb

Marinated ground goat or lamb with lemongrass, herbs and lime leaves, served in lettuce cups with a special sauce. Inspired by the traditional Thai recipe made with pork. Serves 4
Prep Time15 minutes
Cook Time10 minutes
Marinating time8 hours
Total Time8 hours 25 minutes
Course: Appetizer, Lunch, Main Course
Cuisine: Thai
Keyword: Ground goat, Ground lamb, Larb
Servings: 4
Calories: 417kcal

Equipment

  • 1 3 quart mixing bowl
  • 1 10 inch saute pan

Ingredients

Larb

  • 1 lb ground lamb or goat
  • 1.5 T finely chopped kaffir lime leaves
  • 1.5 Tablespoons finely chopped lemongrass
  • 2 crunbled dried thai chilis or ¼ teaspoon cayenne pepper or red pepper flakes, or to taste
  • ½ teaspoon kosher salt
  • 2 Teaspoons fish sauce
  • 1 medium clove of garlic
  • 2 oz ¼ cup 1 large shallot, finely chopped
  • ½ cup finely chopped scallions
  • Fresh cilantro tender stems and leaves about half a bunch, roughly chopped, with some saved to garnish
  • 2 tablespoons cooking oil I like to use a mixture of half walnut/half high heat cooking oil

Sauce

  • 2 Tablespoons maple syrup
  • 1 teaspoon sriracha
  • ¼ cup fresh lime juice
  • 2 tablespoons fish sauce

Serving

  • Leaves of fresh butter lettuce or other lettuce leaves that will work well for using as a cup/vessel for the meat
  • A few leaves of fresh mint or thai basil, torn (optional)
  • Toasted nuts or seeds such as peanuts or walnuts (optional) pictured are black walnuts

Instructions

Larb

  • Combine all the ingredients for the larb in a bowl and allow to marinate overnight or for at least a few hours for the flavors to meld.

Sauce

  • Whisk the ingredients for the sauce and reserve.

Cooking and serving

  • Heat the oil in a 8-10 inch pan. When the oil is warm, but not smoking, add the meat mixture, pressing around with a wooden spoon to break it up.
  • When the mixture is just cooked through, about 5-10 minutes, spoon the meat into a bowl, garnish with the herbs if using, and serve with the lettuce cups alongside, spooning some of the dressing over each serving to taste at the table.

Notes

Ground goat is used here but lamb or pork will work fine too. 

Nutrition

Serving: 4oz | Calories: 417kcal | Carbohydrates: 8g | Protein: 19g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.03g | Cholesterol: 83mg | Sodium: 750mg | Potassium: 328mg | Fiber: 0.1g | Sugar: 7g | Vitamin A: 11IU | Vitamin C: 5mg | Calcium: 37mg | Iron: 2mg