Thai Lamb Lettuce Cups

• 1 tbsp peanut oil
• 1 1/3 lb lamb loin, fat trimmed, thinly sliced
• 1 clove garlic, finely chopped
• 1 None lemongrass stalk, finely sliced
• 1 tbsp finely chopped ginger
• 1 None long red chili, seeded, finely sliced
• None None Zest and juice of 1 lime
• 2 tsp fish sauce
• 5 sprigs basil, chopped
• 5 sprigs mint, chopped
• 2 tbsp cilantro leaves, chopped
• None None Lettuce cups, to serve

1. Heat oil in a wok on high. Stir-fry lamb in batches for 1-2 mins, until browned. Transfer to a plate.
2. Reheat wok and stir-fry garlic, lemongrass, ginger and chili for 1 min, until fragrant. Return lamb to wok with lime zest and juice, and fish sauce. Toss to coat. Remove from heat and stir in chopped herbs. Spoon lamb into lettuce cups to serve.

peanut oil, lamb loin, clove garlic, stalk, ginger, long red chili, lime, fish sauce, basil, mint, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/28337 (may not work)