Lamb with Thai Basil, Chilli & Kaffir Lime Leaves
Ingredients:
400 gms Lamb Rump
Thai Basil
3 Fresh Kaffir Lime Leaves
2 Fresh Green Chillies (sliced diagonally)
2 Cloves Garlic (finely chopped)
1 Tsp Fresh Ginger (finely chopped)
2 Limes (juiced)
1 Tbsp Fish Sauce
½ Tsp Black Pepper
1 Tsp Sugar
1 Tbsp Oyster Sauce
1 Shallot (sliced)
Village Press Olive Oil
Ingredients:
400 gms Lamb Rump
Thai Basil
3 Fresh Kaffir Lime Leaves
2 Fresh Green Chillies (sliced diagonally)
2 Cloves Garlic (finely chopped)
1 Tsp Fresh Ginger (finely chopped)
2 Limes (juiced)
1 Tbsp Fish Sauce
½ Tsp Black Pepper
1 Tsp Sugar
1 Tbsp Oyster Sauce
1 Shallot (sliced)
Village Press Olive Oil
Method:
Season the lamb rump with salt & pepper and rub over with olive oil. Seal in a pan and then into a hot oven for 8-10 minutes or until medium. Once cooked, set aside and rest. Using the same pan, fry off the garlic, ginger, shallots, kaffir lime leaves, once softened add the remaining ingredients (leaving one fresh lime to use juice at end). Cook for 1-2 minutes. Finely slice the lamb and add to the pan and coat through. Serve immediately, garnished with some fresh chilli and a small handful of Thai Basil and a squeeze of lime. Serve with a bowl of rice on the side.
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