Last Friday, CK taught members of the community how to make two fabulous dishes using Lava Lake Lamb. It was great to learn some new methods to prepare our favorite meat.


  • 2 tbsp white rice
  • ½ tsp red chili flakes
  • 2 lb ground lamb
  • ¼ cup finely diced shallots
  • ½ cup chopped cilantro
  • 1 tbsp finely chopped garlic
  • 3 tbsp fish sauce
  • ¼ cup lime juice
  • 1 tbsp sriracha sauce
  • 12 butter lettuce leaves to use as wraps
  • 1 cup cilantro leaves, washed and dried
  • 1 cup fresh mint leaves
  • 1 cup finely julienned sweet onion
  • 1 cup thinly sliced cucumber

Toast white rice in a dry pan until golden brown. Add red chili flakes after the heat is off. Toss together, let cool and then grind into a rice powder.

Brown the lamb in a large skillet until brown. Remove lamb from skillet and drain off the excess grease.

Sauté the shallots and garlic in the pan until they lighten in color, but do not caramelize.

Add the drained lamb back to the pan, add the rice powder and stir.

Combine the fish sauce, lime juice and sriracha sauce and add to lamb. Just before serving, add cilantro.

To serve, make little tacos with the lettuce as the wrapper and the vegetables as added filler. Top with sriracha or Nuoc Cham.

Nuoc Cham

  • 6 smashed cloves of garlic
  • 1 hot red chilli pepper, seeded and minced (more if you are feeling daring)
  • 2 limes peeled and cut into small cubes
  • ¼ cup sugar
  • ¾ cup fish sauce
  • 1 cup water

Combine garlic, pepper, lime and sugar in a food processor and puree into a paste. Add fish sauce and water and puree until combined.


We’ll post CK’s recipe for Lamb Sausage Roasted Pepper Stew with Buttermilk Polenta tomorrow, so check back soon.