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4 shallots minced
1 red jalapeno pepper with seeds, minced
2 green jalapeno peppers with seeds, minced
5 garlic cloves, minced
1 tblsp plus 1 tsp peanut oil
1.5 lb lean ground lamb
1/5 cup chopped fresh coriander (cilantro) plus 1/4 cup whole
leaves for garnish
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 lemon-soy vinaigrette (recipe follows)
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 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:
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3 tblsp rice wine vinegar
2 tblsp peanut oil
2 tblsp soy sauce
1 tblsp sesame oil
1.5 tblsp fresh lemon juice
salt & freshly ground pepper
In small bowl, whisk all ingredients together until combined. Cover and refrigerate up to 1 day.
1 red jalapeno pepper with seeds, minced
2 green jalapeno peppers with seeds, minced
5 garlic cloves, minced
1 tblsp plus 1 tsp peanut oil
1.5 lb lean ground lamb
1/5 cup chopped fresh coriander (cilantro) plus 1/4 cup whole
leaves for garnish
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 lemon-soy vinaigrette (recipe follows)
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 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 tblsp rice wine vinegar
2 tblsp peanut oil
2 tblsp soy sauce
1 tblsp sesame oil
1.5 tblsp fresh lemon juice
salt & freshly ground pepper
In small bowl, whisk all ingredients together until combined. Cover and refrigerate up to 1 day.