Lamb larb from Bon Appétit Magazine, February 2017: The Healthy-ish Issue (page 97)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kitchen_chick on June 10, 2026

    I did not do the "flat patty". I stir fried it in a wok, pushed it to the side and added the rest to briefly cook before mixing it to the side. I also didn't have cilantro and substituted mint, which goes great with lamb. Finally I added a small amount of thinly sliced cabbage. So I made quite a few deviations from the recipe, but it was tasty and easy.

  • clcorbi on February 03, 2017

    This was pretty good! I really liked the technique of frying the ground meat in a whole patty until it gets ultra-crispy, then breaking it into pieces. This was not the best larb I've ever had but it was quick and tasty.

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