Lamb Larb

Granted, this isn't an authentic Thai dish, but it's very tasty if you love lamb and Thai flavors. Lime juice, fish sauce and mint leaves do wonders for this dish. Also, while the traditional larb is served cold as a sort of salad, this dish is served warm with rice.

Serves 4-6

1 lb ground lamb
1/4 red onion sliced
few jalapeno peppers sliced (can leave out if you don't want spicy)
1/4 cup or so of cooked white rice (I recommend basmati or jasmine)
1/4 cup or more Thai lime dressing (click here for recipe)
1/4 cup of loosely chopped mint and/or basil leaves
1/2 lime

1. Brown lamb meat in large pan and drain off as much fat as possible

2. Add onion and jalapenos and cook until onion becomes relatively soft

3. Add dressing and rice, and stir until rice blends evenly in the meat.  Cook more for several minutes or more.

4. Once done, turn off heat, and stir herb leaves and juice from squeezed lime into the meat.

Serve with rice.