• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Stir Fried Lamb with Lemon-Soy Vinaigrette

  • Recipe Submitted by on

Category: Lamb/Sheep, Meat

 Ingredients List

  • 4 Shallots -- minced
  • 1 Red jalapeno pepper -- with
  • Seeds, minced
  • 2 Green jalapeno peppers --
  • With seeds, minced
  • 5 Garlic cloves -- minced
  • 1 tb Peanut oil
  • 1 ts Peanut oil
  • 1 1/2 lb Ground lamb -- lean
  • 1/4 c Fresh cilantro -- chopped
  • 1/4 c Fresh cilantro -- for
  • Garnish
  • 1/4 c Chinese preserved or pickled
  • Cabbage
  • 1/2 ts Soy sauce
  • 1/4 ts Salt
  • 1/4 ts Fresh ground black pepper
  • 18 Radicchio -- leaves
  • 1/4 sm Red onion -- sliced
  • Crosswise 1/8
  • 1/4 sm White onions -- sliced
  • Crosswise 1/8
  • Lemon-Soy Vinaigrette-----
  • 3 tb Rice wine vinegar
  • 2 tb Peanut oil
  • 2 tb Soy sauce
  • 1 tb Sesame oil
  • 1 1/2 tb Fresh lemon juice
  • Salt & freshly ground
  • Pepper


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.

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