- Serves: 4
- Cooking time: 20 minutes
- Course: Main
- Cuisine: Asian
As the days get shorter and the autumn chill sets in, consumers across Ireland are incorporating more and more comfort foods like stews, casseroles, hot pots and pies which are as delicious as they are warming into their midweek menus.
European lamb has been a classic staple ingredient for generations and is found in many of our favourite autumnal dishes due to its rich, succulent flavour and the availability of a wide range of versatile cuts at supermarkets and local butchers alike. Historically reserved for special occasion meals only, lamb is making a comeback as a star on the dinner table throughout the week. By incorporating quality lamb mince, shoulder joints, or even quick-and-easy stir fry strips or cubes from a leg of lamb, home cooks can add a depth of flavour to their favourite tried and tested dishes while also supporting local farmers.
Filled with natural flavour, lamb lends itself to a wide range of preparations, from a simple, lightly-seasoned roast prepared in a ‘low and slow’ method to show off its rich flavour to ethnic-inspired twists featuring Moroccan and Asian spices. For a twist on the classic one-bowl meal, this bo bun style lamb dish incorporates a popular Asian street food trend into a winter warmer using wholesome lamb as the star protein and combining nourishing fresh vegetables and flavours of the East including soy, garlic and lemongrass.
We all know there’s nothing better in the winter months than curling up on the sofa with a nourishing meal and taking in the latest prime time drama, and this meal offers the perfect companion to liven up your taste buds on even the dullest nights. Be sure to make a bit extra for a midday pick-me-up at lunchtime the next day.
Ingredients
- 500g leg of lamb in strips or cubed
- 2 carrots
- ½ cucumber
- 100g beansprouts
- 1 handful of mint or Thai basil
- 1 handful fresh coriander
- 250g rice vermicelli
- 100g roast peanuts
- 2 tbsp groundnut oil
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 clove garlic
- 2 stems lemongrass
- 150ml water
- 8 tbsp fish sauce
- 8 flat tbsp sugar
- 4 tbsp lime juice
- 4 tbsp wine vinegar
Method
Marinade: Remove the top two layers of lemongrass and chop the heart finely, crush the garlic and mix all together with the soy sauce and oyster sauce, add the lamb, mix, cover with cling film and leave to stand.
Sauce: Melt the sugar in a saucepan with the water over a low heat – remove from heat and add the rest of the ingredients, leave to cool down.
Plunge the vermicelli into a pan of boiling water, cover, remove from heat, leave for 2 – 3 minutes according to instructions on packaging, drain and rinse thoroughly in cold water, drain again and leave to cool.
Cut the carrots into matchsticks, remove seeds from the cucumber and cut into thin slices, chop the Cos lettuce finely, chop the herbs and peanuts coarsely.
Heat the oil in a wok and stir fry the slices of lamb over a high heat for 2 – 3 minutes.
Divide the vermicelli into big bowls and add the carrots, cucumber, beansprouts, lettuce and herbs, pour 4 tbsp of sauce into each bowl, add the sliced lamb and sprinkle with coarsely chopped peanuts.
Serve the bo bun lamb with the rest of the sauce as an accompaniment.
Tip: To vary the preparation, add freshly chopped chilli pepper or puréed chilli pepper to the sauce.
