Lamb Laab Recipe

Prepare lamb

If using whole lamb cuts, finely chop into small pieces; for ground lamb, break up any large clumps. Pat lamb dry with paper towel to remove excess moisture.

In a large bowl combine the ground lamb, minced garlic, finely minced shallot, fish sauce, lime juice and palm sugar. Mix with a spoon or hand until evenly combined. Let marinate 10 minutes while you prepare toasted rice and herbs.

Heat a small dry skillet over medium heat. Add 1 tablespoon uncooked jasmine or sticky rice (if you want a little oil, add a drop of neutral oil but it is not necessary). Toast the rice, stirring or shaking the pan constantly, until grains turn golden-brown and smell nutty, about 3–6 minutes. Be careful not to burn.

Transfer toasted rice to a mortar and pestle or a spice grinder. Grind to a coarse powder (not flour — small gritty bits are traditional). Measure out 2 tablespoons for the laab and reserve any extra for later.

Heat a dry skillet or wok over medium-high heat until hot. Add the marinated lamb in a single layer. Cook, stirring and breaking up meat with a spatula, until browned and just cooked through, about 4–6 minutes. Lamb will release some fat; drain a tablespoon if there is excessive grease but keep most for flavor.

Taste a small piece and adjust seasoning: add up to 1 additional tablespoon fish sauce if it needs saltiness, or additional lime juice if it needs brightness.

Remove pan from heat and let lamb cool 1–2 minutes (laab is often served lukewarm).

Add the toasted rice powder, chopped mint, chopped cilantro, sliced green onions and sliced chiles to the warm lamb. Toss gently to combine so the herbs wilt slightly but remain fresh.

Stir in dried chili flakes (prik pon), black pepper and 1/2 teaspoon salt (adjust to taste). Mix thoroughly and taste; add additional lime juice, fish sauce or sugar to balance salty-sour-spicy-sweet as desired.

Transfer laab to a serving bowl. Garnish with extra mint leaves and cilantro if desired. Serve immediately with cucumber slices or lettuce leaves and lime wedges for squeezing.