Heat a wok over medium high heat. Add rice and cook, stirring, for 2 minutes. Remove from heat and grind using a mortar and pestle or food processor. Set aside.
Heat half the oil in a wok or large heavy based frying pan over high heat. Add the lamb and cook, stirring, breaking up any lumps, for 5-8 minutes. Remove lamb and set aside.
Return wok to the heat. Add remaining oil, garlic and ginger, stir to combine. Add chilli and lemongrass, cook, stirring, for 2 minutes or until aromatic. Return lamb mince to the wok. Stir to combine well. Add fish sauce and sugar and stir to combine. Turn off heat
Add the eschallots, green onions, mint and coriander and stir gently to combine. Add lime juice and bean sprouts, stir gently to combine.
Place lettuce on serving plates. Spoon lamb mixture among serving bowls. Sprinkle with rice and serve.
Tips
This recipe also works well served with noodles or steamed rice.
Roll up salad in softened rice paper wrappers.
Leftover mince can be used in a crunchy baguette or noodle bowl.
Check out Sam's youtube cooking demonstration here.
