So today I'm gonna show you how to make a delicious thai style lettuce wrap.

Right, Oscar pan down pan down.

Traditionally we're making these with pork, but today I'm gonna go with lamb.

Okay, super lean, incredibly healthy.

So it's a sort of almost like a hodgepodge smallest board of bits and bobs put together beautiful chives, coriander, lettuce, chinese, lettuce, baby cucumbers, radishes, leftover rice, a little bit of chili was gonna get really nice and crispy and then a nice fragrant thai chili paste.

Now first off, let's have 10 minutes on the clock, please.

Right, let's get the lamb in there.

Like I said, traditionally it's done with pork and beef, but today is gonna be lamb.

So salt and pepper.

Okay, A touch of chili flake.

Yes, the thai paste, which is a really nice fragrant paste in because it's lamb, Okay, it doesn't need a lot of work.

Okay, it's mince, I'd like to put little bit of olive oil in there and then you just literally scrunch that up Now, the seasoning salt and pepper and then of course lime lamb needs that level of acidity.

It was pork or lamb would still need it.

So lime zest in.

Okay, and that makes it a little bit more fragrant, but packed with flavor now from there, give that a really good mix.

Okay, I don't like adding egg, egg, gives it a sort of strange texture.

You can't really identify, it's lamb, I like to go into sort of golf ball sizes.

Okay, roll Once you got the golf ball size two fingers on and just pat around so it's almost like a that sort of fish cake shape, almost like a little miniature hockey puck.

Okay, beautifully done.

Too thick and that's some nightmare to literally cook evenly.

So I like them a sort of sentiment and a half.

And the nice thing about these is they don't need to be perfectly shaped.

Just get your golf ball Round two Fingers on top, pat it and then in between your index finger and your thumb.

Okay, two more round pat on top down around two fingers on top and then lift it up and shape it beautifully.

Okay now clean their hands.

Mhm.

Okay now we've got the shape pan, get it nice and hot.

Get your second pan nice and hot as well.

Get that rice nice and crispy.

And so this dish sort of comes together beautifully because it's almost done with like leftovers.

Okay in squash them down again as they go in.

Get some color on there, push them down again in and push them down in, push them down.

Remember the actual lamb is cold on top so he's not to burn yourself pan for the rice from there, get that right in nice and you can use the back of okay pat and that's going to get it really nice and crispy.

Okay in that rice Wanna take a chili and literally just slice it nice and thinly.

Okay, nice and thinly seeds in.

Okay, fresh chili and sort of caramelized.

Beautiful crispy rice is amazing.

Sit down, we'll take a little touch of coriander, cilantro, same thing, different country up and then literally in, we'll come back to that in a minute.

Let that sit there and get nice and crispy now for the nam jim sauce.

First off we start off with fish sauce, one nice tablespoon with about five little dabs, one tablespoon in this sauce gives that really nice sour flavor.

Enough of that.

A nice tablespoon of maple syrup.

Okay three drugs, 1 big spoon, a touch of chili in there, some beautiful toasted peanuts in the Okay, now look at the, look at the cakes, look at the meatballs, turn them over to that nice spicy smell.

Gas coz up a touch the role of the size, let that pan do the work, tilt the pan and it helps cook down the center of that.

Let's get it nice and crispy.

This different sauce is something you can make up at the beginning of the week and it just sits there.

I like it on fish.

I like on chicken and equally as delicious, especially with lamb.

Now, fresh lime roll that light very heavily done when you roll it like that.

It helps to break down all that juice when you come to squeeze it.

It's absolutely packed with flavor D.

Three.

Now I'm jim dumb mix that up into the bowl, peace to come.

Really nice.

Beautiful dipping sauce rice.

Give that a nice little toss.

Look at the color of that.

How did you get that?

Nice and crispy back down and push it back down.

All I want is the color on their chili is working his magic.

And look, I'm gonna make that a touch more fragrant time please.

Five minutes halfway.

Get your greater zest over that rice.

It's gonna make it really nice fragrance, crispy rice, So tasty.

Really tasty cilantro.

Fresh chili cilantro.

Fresh chili and lime zest.

Beautiful.

No, look at these gas down Beauty does Now to start sort of building up this plate.

Okay, I've got my big sort of lettuce leaves, that's the outside lettuce leaves and that's gonna be like sort of cut.

Okay, and the idea here is you sort of almost like going into a pick and mix.

You sort of take a little bit of the radish, a little bit of the cucumber.

The cucumber gives it the refreshments.

Cools down the heat and so tasty, especially with the lamb.

Again the radish, a nice mild onion flavor.

So good.

Next there you've got these beautiful large spring onions, cut them on the bias right on the side and he was sort of cool down those lettuce cups with the amazing spring onions.

Look the rabbit shoes, don't slice them.

Just cut them in half and then into quarters and look they can sit there all day long.

Those stalks are so tasty.

Don't throw them away again in half.

Mhm.

And then each half into quarters and you can see this lovely little plethora of ingredients.

So it's all coming together beautifully chives, don't over chop them too nice batons so you can taste the chives.

Okay, big thick battles of chives, stick them in the middle and then from there your cilantro literally just threw and what I like to do is just chop it roughly and just sort of put a nice little mound there and now look, you can see that plate coming together.

What because this land is no fat in there.

These things cook so beautifully and so quickly.

All right, no turn so crispy.

Beautiful time please.

And then you start lifting this this plethora of asian flavor, almost a little bit sort of street food, especially the lettuce cup.

And you start literally putting this up beautifully done and then with the rice, look how crispy that is.

We do that is just drop that rice on top.

Oh you're beautiful, amazing thai style meatballs.

I love eating rice like this, it's just so healthy, light, crispy and so Moorish.

Amazing.

He goes on there, it goes over there and there you go, there's your rice, crispy and steaming and then we have our beautiful lamb thai style meatballs, a perfect platter for a great feast to all of you.

Thank you for watching Ramsay intent.

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