Vietnamese lamb cups

Name: Vietnamese lamb cups
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 2 tbsp. sunflower oil; 500 g (1lb 2oz) lean lamb mince; 2 tbsp. fish sauce; 1 tbsp. rice wine vinegar (or use white wine vinegar); Finely grated zest and juice of 2 limes, plus lime wedges to serve; 1 red chilli, deseeded and finely chopped; 2 spring onions, finely sliced; 2 little gem lettuces, leaves separated; 40 g (1 1/2oz) roasted peanuts

Using lettuce leaves rather than wraps makes these low-carb, but if you like, add some cooked rice noodles to the lamb mixture. The flavours pack a punch.

By The Good Housekeeping Web teamPublished: 05 January 2017

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HEARST UK

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Yields:

Prep Time:

20 mins

Cook Time:

15 mins

Total Time:

35 mins

Cal/Serv:

354

Ingredients

2 Tbsp. sunflower oil
500 g (1lb 2oz) lean lamb mince
2 Tbsp. fish sauce
1 Tbsp. rice wine vinegar (or use white wine vinegar)
Finely grated zest and juice of 2 limes, plus lime wedges to serve
1 red chilli, deseeded and finely chopped
2 spring onions, finely sliced
2 little gem lettuces, leaves separated
40 g (1 1/2oz) roasted peanuts

Directions

1. Step 1
  Heat oil in a large wok or frying pan over a high heat. Add the lamb and cook for 8min until browned. Add the fish sauce, vinegar, lime zest and juice and sugar, and fry for a further 2-3min until the mixture is sticky and golden. Stir in the chilli, the spring onions and most of the mint. Check seasoning and tip into a bowl.
2. Step 2
  Take the lamb mixture, lettuce leaves, peanuts, reserved mint and lime wedges to the table and let people help themselves.