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Lamb Larb:

If you are lover of Thai food, then these lamb larb wraps need to be added to your weeknight meal rotation. I first had larb with my mom when we went out to get Thai food and instantly fell in love with the flavors and how refreshing it was. And so this week, I created my own version, which happens to be gluten-free, soy-free, sugar-free, Keto, and Whole30 approved.

Ingredients you will need:

  1. Ground lamb is what I used but feel free to substitute chicken, beef, duck, turkey, pork, or even fish.
  2. Garlic ghee or any type of oil you use for cooking
  3. Chopped red onions
  4. Chopped green onions
  5. Sesame oil
  6. Chili garlic sauce
  7. Coconut aminos or any type of soy sauce you use
  8. Chopped cilantro
  9. Chopped mint
  10. Garlic powder
  11. Salt and pepper to taste
  12. Persian cucumbers
  13. Lettuce wraps

How to prepare the larb:

What I love about this dish, is it is quick, easy, and only requires one pan to prepare. I first start by adding my ghee to a large pan and warming. Then I add the red onion, green onions, salt and pepper, and sauté for a few minutes. Next, I add the ground lamb with the chili garlic sauce, sesame oil, coconut aminos, garlic powder, and a tiny bit more of salt and pepper. Cook until no longer pink, about 5-7 minutes.

What gives it the fresh taste?

The combination the cilantro, mint, and cucumbers is what give the larb such light and refreshing taste. And once the lamb is done cooking, turn off the heat, add the chopped mint, cilantro, and cucumbers, mix, and serve on some lettuce wraps.

Lamb Larb wraps:

Serves 4


  • 1 Tbsp garlic ghee or any type of oil you use
  • 1 lb ground lamb sub any type of ground meat you have
  • 1/2 cup chopped red onions
  • 1/2 cup chopped green onions
  • 1 tsp sesame oil
  • 1-2 tsp chili garlic sauce
  • 1/3 cup coconut aminos sub any type of soy sauce you use
  • 1/2 cup chopped cilantro
  • 1/3 cup chopped mint
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • 2 Persian cucumbers chopped
  • Lettuce wraps


  • Warm the ghee in a large pan
  • Add the onions and green onions to pan with salt and pepper and sauté for 5-7 minutes
  • Add in the ground lamb with garlic powder, coconut aminos, chili garlic sauce, sesame oil, and cook until no longer pink (about 5-7 minutes)
  • Add in the cilantro and mint and mix for a minute or so
  • Turn off heat and let cool
  • Serve with chopped Persian cucumbers on lettuce wraps