Fragrant lamb mince in lettuce boats

Exotic lamb mince recipe with a touch of chilli

Fragrant lamb mince in lettuce boats

An amazingly scrummy slightly exotic dry lamb mince recipe with lemongrass and chilli; great for everyone to make to their own taste with this hands on experience.

SERVES: 4 entree 2 main PREP TIME: 20 mins COOK TIME: 40 mins


  • 2 tablespoons olive oil
  • 3 spring onions, finely sliced
  • 3 fresh red chillies, de-seeded and finely sliced – leaving the seeds if you would like extra heat
  • 2 stalks lemongrass, cut into quarters and finely sliced
  • 250g lamb mince
  • 3 kaffir lime leaves (fresh or dried), de-stalked and finely sliced
  • Juice and zest of 1 lime
  • 4 tablespoons fresh coriander, loosely chopped
  • 10+ little gem lettuce leaves
  • 1 ripe avocado, sliced
  • ⅓ telegraph cucumber, cut into strips
  • toasted sesame seeds


  1. Heat the olive oil in a medium sized frying pan over a medium heat.
  2. Add the onions, chilli and lemongrass until they start to soften (approximately 3 minutes).
  3. Add the lamb mince and break up with a wooden spatula until the mince is fine.
  4. Add the kaffir lime leaves and lime zest.
  5. Fry until the mince becomes golden and a little crispy (approximately 10 minutes).
  6. Place into a heatproof bowl and stir in lime juice and coriander leaves.
  7. Place lamb centrally on the table alongside the lettuce leaves, sliced avocado and cucumber.
  8. Everyone fills their ‘boats’ (lettuce leaves) with mince, places a slice of avocado and cucumber on top. Finish with a sprinkle of toasted sesame seeds and enjoy!


  • Fry some fresh rosemary tips until crispy and place in a bowl on the table to add to the options for toppings on the ‘boats’.
  • A great collaborative and playful meal to share
  • Have a dip/sauce to add as well - pistou, hummus, guacomole all work really well
  • Serve with roasted broccoli to add to the finger food experience
  • Can try other vegetables for toppings – give red capsicum or grated carrot with coriander a go.
  • You can use dried chilli, if you wish.
  • Serviettes are a must for this meal, have them close to hand!

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Nut Free  

Filed under

Gluten freeDairy free

  • By Natalie Hawthorne

    Passionate cook and photographer

  • Photography: Dean Whitling, Brisbane based photographer and film maker of 13 years.

    Dean shoots photos and videos for corporate portraits, architecture, products, events, marketing material, advertising & website content. Dean's philosophy - create photos and videos that have magic about them.