Meaty lamb bun cha with a little kick from the lemon grass, what could be better? Ah, thats right, if it’s paired with the Corney & Barrow Reserve Claret Maison Sichel 2018.
300g Minced lamb
2 Cloves of garlic – minced
2 tsp Lemon grass – finely chopped (or lemon grass puree)
4 Spring Onions -finely chopped
2 tbl spoon Thai fish sauce
2 tsp sugar
Salt & Black Pepper
Mix all the above well, cover and leave in the fridge overnight
2 Baby Gem lettuces
Chopped red chilli, mint leaves, lime, fish sauce
1. Shape the mixture into golf ball sized patties and flatten slightly
2. Pan-fry on medium heat – 2 mins each side or longer if you prefer well-done.
3. Break your gem lettuces into individual leaves, place on serving platter facing
upwards. Place a hot patty in each.
4. Sprinkle with chopped chilli & mint, a few drops of fish sauce and a squeeze