With a good harvest of lemongrass, I have
to start thinking of how to use them.
1. Cut the base of lemongrass lengthwise,
give it a tab to loosen the structure.
2. Chop lamb and a handful of parsley
leaves into rough mince, season with salt and pepper.
3. Wrap the base of lemongrass with a
dollop of minced meat, keep in fridge for an hour.
4. Bake at 180˚C until cooked through,
around 15 minutes.
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