(see also Lemon-Soy Vinaigrette)
4 shallots minced
1 red jalapeno pepper with seeds, minced
2 green jalapeno peppers with seeds, minced
5 garlic cloves, minced
1 tablespoon plus 1 teaspoon peanut oil
1.5 pounds 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 teaspoon soy sauce
1/4 teaspoon salt
1/4 teaspoon 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
Serves 6 as appetizer
In medium skillet, cook shallots, red jalapeno, half of the green jalapeno, and the garlic in 2 teaspoons 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 teaspoons 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 tablespoon of lemon-soy vinaigrette; serve remaining vinaigrette on the side.