Vietnamese lamb cups - The Paediatric Naturopath

Ingredients

• 2 tsp olive oil
• 500g lamb mince
• 2 tablespoons fish sauce
• 1 tablespoon rice wine vinegar
• zest and juice of 2 limes
• ½ tablespoon brown sugar
• 1 red chilli, deseeded and finely chopped
• 2 spring onions, trimmed and finely sliced
• Small handful mint leaves, roughly chopped
• 2 little gem lettuces, leaves separated
• 40g roasted peanuts