Thai Lamb Larb Salad with Lime and Herbs

Why You’ll Love This Recipe

• Bright, punchy flavors from lime, fish sauce, and chilies that wake up your taste buds.
• A lighter way to enjoy lamb: fresh herbs, crunchy lettuce, and very little added oil.
• Ready in under 30 minutes and perfect for weeknights or casual entertaining.
• Flexible and forgiving: easy to adjust the heat, herbs, and seasoning to your taste.

Grocery List

• Produce: Limes, small shallots, green onions, fresh mint, cilantro, (optional) Thai basil, lettuce, (optional) cucumber, fresh chilies.
• Dairy: None.
• Pantry: Ground lamb, jasmine or glutinous rice, fish sauce, light brown sugar or palm sugar, chili flakes, neutral cooking oil, salt (optional).

Full Ingredients

For the Toasted Rice Powder

• 2 tbsp uncooked jasmine rice or glutinous (sticky) rice

For the Lamb Larb

• 1 lb (450 g) ground lamb (about 80–90% lean)
• 1–2 tsp neutral oil (such as canola, sunflower, or vegetable oil)
• 1/4 cup (60 ml) fresh lime juice (about 2 juicy limes), plus extra to taste
• 2–3 tbsp fish sauce, to taste (start with 2 tbsp)
• 1 tbsp light brown sugar or palm sugar, finely chopped or grated
• 1–2 tsp chili flakes (Thai chili flakes if possible, or red pepper flakes), to taste
• 2 small shallots, very thinly sliced (about 1/2 cup loosely packed)
• 4 green onions, thinly sliced (white and green parts)
• 1 cup loosely packed fresh mint leaves, roughly torn
• 1 cup loosely packed fresh cilantro leaves and tender stems, roughly chopped
• Optional: 1/2 cup loosely packed Thai basil leaves, torn
• 1–2 tbsp toasted rice powder (from above; you may have a little extra)
• 1–2 tbsp warm water, as needed to loosen the mixture
• Optional: a pinch of salt, if needed (fish sauce is salty, so taste first)

To Serve

• 8–12 small lettuce leaves (butter, little gem, romaine hearts, or baby cos)
• 1 small cucumber, thinly sliced or cut into sticks (optional)
• Lime wedges
• Extra toasted rice powder, for sprinkling
• Extra fresh chilies, sliced (Thai bird’s eye or red chili), for heat

Step-by-Step Instructions

Step 1: Make the toasted rice powder

Place 2 tbsp uncooked jasmine or glutinous rice in a small, dry skillet (no oil) over medium heat. Toast, stirring or shaking the pan frequently, for 5–7 minutes until the grains turn an even deep golden brown and smell very nutty and fragrant. Watch closely toward the end so they do not burn.

Transfer the toasted rice to a plate or bowl to cool completely. Once cooled, grind it in a spice grinder, mortar and pestle, or food processor to a coarse, sandy powder with some texture (you do not want it completely flour-fine). Set aside. You will use about 1–2 tbsp in the larb and can save any extra in an airtight container for future salads.

Step 2: Prep the aromatics and herbs

While the rice cools, prepare the vegetables and herbs. Thinly slice the shallots and green onions. Rinse the mint, cilantro, and any Thai basil, then pat dry very well with a clean towel so the salad does not get watery. Roughly tear or chop the herbs into bite-sized pieces and set them aside in a large mixing bowl (reserve a small handful for garnish if you like). Keep the herbs separate from the lamb until the end so they stay bright and fresh.

Step 3: Cook the minced lamb

Heat a large skillet over medium-high heat. Add 1–2 tsp neutral oil. When hot, add the ground lamb, breaking it up with a wooden spoon or spatula. Cook for 4–5 minutes, stirring often, until the lamb is just cooked through, no longer pink, and small crumbles have formed. It should be juicy but not swimming in fat; if there is a lot of excess fat, spoon off a bit, leaving a thin coating in the pan for flavor.

Turn off the heat. Let the lamb sit in the pan for 3–5 minutes to cool slightly. You want it warm but not so hot that it wilts the herbs or dulls the lime juice.

Step 4: Build the bright, punchy dressing

In the warm lamb (off the heat), add 1/4 cup lime juice, 2 tbsp fish sauce, 1 tbsp sugar, and 1–2 tsp chili flakes. Stir well to coat all the lamb evenly. If it looks a little dry, add 1–2 tbsp warm water to create a light, glossy dressing that clings to the meat. Taste a small bite: it should be tangy, salty, lightly sweet, and pleasantly spicy. Adjust with a bit more lime for acidity, fish sauce for saltiness, sugar for balance, or chili flakes for heat as needed.

Step 5: Combine lamb with aromatics, herbs, and toasted rice

Transfer the warm, seasoned lamb to the large mixing bowl with the sliced shallots and green onions. Toss gently to combine, letting the warm lamb slightly soften the shallots. Sprinkle in 1–1 1/2 tbsp toasted rice powder and toss again. The rice powder will thicken the dressing slightly and add a toasty, nutty aroma and delicate crunch.

Finally, add the mint, cilantro, and any Thai basil to the bowl. Toss very gently just until the herbs are evenly distributed but still airy and not crushed. If needed, add another splash of lime juice or a spoonful of warm water to keep everything lightly sauced and juicy.

Step 6: Taste, adjust, and serve

Taste the larb one more time. Traditional Thai-style seasoning is bold: you should clearly taste lime, fish sauce, and chili. Adjust in small increments until it tastes bright and exciting to you. If it feels too intense, toss in a bit more herb or a spoonful of warm water to mellow it.

Arrange the lettuce leaves on a platter. Spoon the lamb larb into the leaves or serve it in a bowl with lettuce, cucumber, and lime wedges on the side so everyone can build their own. Finish with a light sprinkle of extra toasted rice powder, a few reserved herb leaves, and sliced fresh chilies if you like more heat. Serve warm or at room temperature.

Pro Tips

• Do not skip the cooling step. Letting the lamb cool slightly before seasoning keeps the lime bright and prevents the herbs from going limp.
• Grind rice to a coarse texture. You want tiny crunchy bits, not a fine flour. This gives larb its signature nutty bite.
• Season boldly, then fine-tune. Add lime, fish sauce, and chili in stages, tasting as you go. The balance should be tangy first, then salty, then spicy.
• Dry your herbs thoroughly. Excess water on herbs will dilute the dressing and make the salad soggy.
• Serve soon after mixing. Larb is at its best within 15–20 minutes of tossing, while the herbs are still vibrant and the lamb is slightly warm.

Variations

• Milder, kid-friendly version: Cut the chili flakes down to 1/4–1/2 tsp and skip fresh chilies. You can always serve extra chili on the side for those who want more heat.
• Mixed herb larb: Experiment with different soft herbs such as parsley or dill alongside the mint and cilantro if Thai basil is hard to find.
• Low-carb lettuce cups: Serve only in crisp lettuce leaves with plenty of cucumber and extra herbs for a light, refreshing main dish.

Storage & Make-Ahead

Larb is best eaten fresh, when the herbs are vibrant and the lamb is just warm. If you need to plan ahead, cook and season the lamb up through Step 4, then cool and refrigerate it (covered) for up to 2 days. Store the sliced shallots, green onions, and prepared herbs separately in sealed containers with a dry paper towel to absorb moisture. Just before serving, rewarm the lamb gently on low heat until just warm (do not overcook), then toss with the aromatics, toasted rice powder, and herbs. Leftover assembled larb can be refrigerated for up to 1 day, but the herbs will soften and darken; it is still tasty but less pretty. Store lettuce and cucumber separately so they stay crisp.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe, including herbs and lettuce, but not extra garnishes): about 340 calories; 22 g protein; 25 g fat; 5 g carbohydrates; 1 g fiber; 3 g sugar; 850 mg sodium. Values will vary based on the exact lamb fat content, type of fish sauce, and portion size.