Stir Fried Lamb with Lemon-Soy Vinaigrette
Ingredients:
4 shallots, minced
1 red jalapeno pepper with seeds, minced
2 green jalapeno peppers with seeds, minced
5 cloves garlic, minced
1 tbsp. plus 1 tsp. peanut oil
675 gr. lean ground lamb
1/2 cup coriander, chopped
1/4 cup Chinese cabbage, pickled
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
1/4 small white onion, sliced crosswise
Leon-soy vinaigrette( recipe follows)
1/4 cup whole coriander leaves, for garnish
Preparation:
In a small skillet heat 2 tsp. of the peanut oil and in this cook the shallots, red
jalapeno, half of the green jalapenos and the garlic, stirring over a 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
well.
Add the chopped coriander, pickled cabbage, soy sauce, salt and pepper.
In a large heavy skillet heat the remaining peanut oil over a high heat and in this
cook the lamb mixture, stirring well, until browned, (about 4 minutes).
Drain and set aside.
Place 3 radicchio leaves on each plate and fill these with the lamb mixture.
Combine the red onion, white onion, fresh coriander leaves and remaining green
jalapenos and sprinkle these over the top of the lamb.
Drizzle with a little of the Lemon-Soy Vinaigrette, and serve the remaining
vinaigrette on the side.
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