Go to all recipes
Spicy lamb larb

Spicy lamb larb


A great way to use the rest of your roast, inspired by a Southeast Asian salad

  • Feeds 4 Feeds 4
  • Ready in 25 minutes

Each serving contains

  • Energy
    1962kj 470kcal
  • Fat
    High 41%
  • Saturates
    High 47%
  • Sugar
    Low 8%
  • Salt
    Med 18%

% of adult’s reference intake | Carbohydrates per serving : 11g


  • 1 tbsp Co-op vegetable oil
  • 500g leftover roast lamb, finely shredded or chopped
  • 120g pack Co-op trimmed mangetout
  • 125g bunch Co-op spring onions, finely sliced
  • 1 red chilli, deseeded and finely chopped
  • 2 garlic cloves, finely chopped
  • 25g pack Co-op coriander, stalks and leaves chopped separately
  • 2 tbsp Co-op Thai sweet chilli sauce
  • 1 tbsp Co-op light soy sauce
  • Juice of 2 limes
  • 125g pack Co-op British baby spinach
  • 60g pack Co-op cashew nuts, roughly chopped
  • 1 Co-op little gem lettuce, leaves separated
  • ½ x 25g pack mint (optional)


  1. Heat the vegetable oil in a pan over a high heat and fry the lamb for 5 mins, until crisp, adding the mangetout after 3 mins
  2. Stir in the spring onion, chilli, garlic and coriander stalks, then fry for 2-3 mins more
  3. Reduce to a medium heat and pour in both sauces with the lime juice, then cook for 2-3 mins
  4. Add the spinach and allow to wilt before stirring through the chopped coriander leaves
  5. Meanwhile, in a small frying pan, toast the cashews for 2-3 mins, until turning golden
  6. Serve the lamb with the lettuce and mint, if using, plus the toasted cashew nuts scattered over the top

Explore more recipes