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Stir fried Lamb with Lemon-Soy Vinaigrette
4 shallots minced
1 red jalapeno pepper with seeds, minced
2 green jalapeno peppers with seeds, minced
5 garlic cloves, minced
1 tbsp plus 1 tsp peanut oil
1 1/2 pounds lean ground lamb
1/4 cup chopped fresh cilantro
1/4 cup chinese preserved or pickled cabbage
1/2 tsp soy sauce
1/4 tsp salt
1/4 tsp freshly ground black pepper
18 radicchio leaves
1/4 small red onion, sliced crosswise 1/8 inch thick
1/4 small white onion, sliced crosswise 1/8 inch thick
In medium skillet, cook shallots, red jalapeno, half of the green
jalapeno, and the garlic in 2 tsp of peanut oil, stirring over low
heat until softened, about 5 minutes. Set aside to cool.
In a bowl, combine the cooled vegetable mixture with the ground
lamb and mix thoroughly. Add chopped fresh coriander, pickled
cabbage, soy sauce, salt and pepper.
In a large skillet, cook the lamb mixture in the remaining 2 tsp
of peanut oil over high heat, stirring well to break up clumps,
until browned, about 4 minutes. Drain and set aside.
Place 3 radicchio leaves on each plate and fill with the lamb
mixture (i.e., serves six) and fill with the lamb mixture. Combine
the red onion, white onion, fresh coriander leaves and remaining
green jalapenos, sprinkle on top of the lamb. Serve drizzled with
a few tbsp of lemon-soy vinaigrette, serve remaining vinaigrette
on the side.
Lemon-Soy Vinaigrette
3 tbsp rice wine vinegar
2 tbsp peanut oil
2 tbsp soy sauce
1 tbsp sesame oil
1.5 tbsp fresh lemon juice
salt
freshly ground pepper
In small bowl, whisk all ingredients together until combined.
Cover and refrigerate up to 1 day.
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Stirfry 02