Lemon Grass Lamb in Lettuce Cups

• 8 leaves iceberg lettuce
• 100 g rice vermicelli
• 1 carrot
• 2 tablespoons peanut oil
• 750 g lean lamb, cut into strips
• 4 garlic cloves, crushed
• 1 tablespoon fresh ginger, thinly sliced
• 2 tablespoons lemongrass, finely chopped
• 4 kaffir lime leaves, thinly sliced
• 1 tablespoon lime juice
• 14 cup sweet chili sauce
• 14 cup fish sauce
• 14 cup fresh chives, coarsely chopped

1. Place lettuce in large bowl of iced water and stand 10 minutes, drain and pat dry.
2. Meanwhile, place vermicelli in large heatproof bowl and cover with boiling water.
3. Stand until just tender; drain.
4. Cut carrot into long thin strips.
5. Heat half the oil in wok; stir fry lamb, in batches, until browned all over.
6. Cover to keep warm.
7. Heat remaining oil; stir fry carrot til just tender.
8. Add garlic, ginger, lemongrass and lime leaves; stir fry until the lemongrass softens.
9. Return lamb to wok with vermicelli, juice, sauces and half the chives, stir fry til heated through.
10. Place two lettuce leaves on each serving plate; divide lamb mixture among leaves and sprinkle with remaining chives.

rice vermicelli, carrot, peanut oil, lean lamb, garlic, fresh ginger, lime, lime juice, sweet chili sauce, fish sauce, fresh chives

Taken from www.food.com/recipe/lemon-grass-lamb-in-lettuce-cups-136467 (may not work)