Stirfried lamb with soylemon vinaigrette

1 Servings

Ingredients

Quantity Ingredient
4 Shallots; minced
1 Red jalapeno pepper with seeds, minced
2 Green jalapeno peppers with seeds, minced
5 cloves Garlic; minced
15 millilitres Peanut oil
1 teaspoon Peanut oil
⅔ kilograms Lean ground lamb
¼ cup Chopped fresh coriander (cilantro)
¼ cup Fresh coriander; whole
Coriander leaves for garnish
¼ cup Chinese preserved or pickled cabbage
½ teaspoon Soy sauce
¼ teaspoon Salt
¼ teaspoon Black pepper; freshly ground
18 Radicchio leaves
¼ small Red onion; sliced crosswise 1/
¼ small White onion; sliced crosswise 1/
Lemon-soy vinaigrette (recipe follows)
50 millilitres Rice wine vinegar
30 millilitres Peanut oil
30 millilitres Soy sauce
15 millilitres Sesame oil
25 millilitres Fresh lemon juice
Salt
Pepper; freshly ground

Directions

Recipe by: David S. Klur dklur@... 1. In medium skillet, cook shallots, red jalapeno, half of the green jalap 2. In a bowl, combine the cooled vegetable mixture with the ground lamb an 3. In a large skillet, cook the lamb mixture in the remaining 2 tsp of pea 4. Place 3 radicchio leaves on each plate and fill with the lamb mixture ( 1. In small bowl, whisk all ingredients together until combined. Cover and Difficulty : easy. Precision : measure ingredients.

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