Stirfried lamb with soylemon vinaigrette

Yield: 1 Servings

Measure Ingredient
4 \N Shallots; minced
1 \N Red jalapeno pepper with seeds, minced
2 \N 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
\N \N 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 \N Radicchio leaves
¼ small Red onion; sliced crosswise 1/
¼ small White onion; sliced crosswise 1/
\N \N 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
\N \N Salt
\N \N Pepper; freshly ground

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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