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| Stir Fried Lamb With Lemon-Soy Vinaigrette Recipe |
Category: Lamb / Meats
Rating:
N/A
Servings: 1
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Ingredients
4 shallots -- minced
1 red jalapeno pepper -- with
1 seeds, minced
2 green jalapeno peppers --
1 with seeds, minced
5 garlic cloves -- minced
1 tablespoon peanut oil
1 teaspoon peanut oil
1 1/2 lb ground lamb -- lean
1/4 cup fresh cilantro -- chopped
1/4 cup fresh cilantro -- for
1 garnish
1/4 cup chinese preserved or pickled
1 cabbage
1/2 teaspoon soy sauce
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
18 radicchio -- leaves
1/4 small red onion -- sliced
1 crosswise 1/8
1/4 small white onions -- sliced
1 crosswise 1/8
Lemon-Soy Vinaigrette-----
3 tablespoon rice wine vinegar
2 tablespoon peanut oil
2 tablespoon soy sauce
1 tablespoon sesame oil
1 1/2 tablespoon fresh lemon juice
1 salt & freshly ground
1 pepper
Cooking Directions:
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 (i.e., serves six) 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 In small bowl, whisk all ingredients together until combined. Cover and refrigerate up to 1 day.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
meats,lamb
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