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Title: Stir-Fried Lamb With Soy-Lemon Vinaigrette
Yield: 0 Servings

Ingredients

      4    shallots; minced
      1    red jalapeno pepper with
           -seeds, min
      2    green jalapeno peppers with
           -seeds,
      5    cloves garlic; minced
     15 ml peanut oil
      1 ts peanut oil
    2/3 kg lean ground lamb
    1/4 c  chopped fresh coriander
           -(cilantro)
    1/4 c  fresh coriander; whole
           coriander leaves for garnish
    1/4 c  chinese preserved or pickled
           - cabbag
    1/2 ts soy sauce
    1/4 ts salt
    1/4 ts black pepper; freshly ground
     18    radicchio leaves
    1/4 sm red onion; sliced crosswise
           - 1/
    1/4 sm white onion; sliced
           -crosswise  1/
           lemon-soy vinaigrette
           -(recipe follo
     50 ml rice wine vinegar
     30 ml peanut oil
     30 ml soy sauce
     15 ml sesame oil
     25 ml fresh lemon juice
           salt
           pepper; freshly ground

Instructions

1. 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 mins. Set aside to cool.

2. 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.

3. 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 mins. Drain and set aside.

4. Place 3 radicchio leaves on each plate and fill with the lamb mixture
(i.e. serves 6). Combine the red onion, white onion, fresh coriander leaves
and remaining green jalapenos; sprinkle on top of the lamb. Serve drizzled
with a few Tbls of lemon-soy vinaigrette; serve remaining vinaigrette on
the side. .SH "Lemon-Soy Vinaigrette"

1. In small bowl, whisk all ingredients together until combined. Cover and
refrigerate up to 1 day.

Difficulty : easy.
Precision : measure ingredients.

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Contributor: David S. Klur dklur@attmail.com

Preparation Time: 0:00

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