Stir fried lamb with Lemon -soy vinaigrette, Chinois on main

Chinois on Main in Santa Monica has been around for two decades. The  restaurant is owned by the famed chef Wolfgang Puck and serves fusion Asian with California fresh produce . The lemon soy vinaigrette served with this dish makes an excellent salad dressing , so keep it on hand.

Chinois on Main , Santa Monica

6 appetizer servings

4 shallots , minced

1 red jalapeno pepper with seeds , minced

2 green jalapeno peppers with seeds , minced

5 garlic cloves , minced

1 tbs plus  1 tsp peanut oil

1 1/2 lbs lean ground lamb

1/2 cup chopped fresh cilantro plus 1/4 cup whole leaves , for garnish

1/4 cup chinese pickled cabbage

1/2 tsp soy sauce

1/4 tsp salt

1/4 tsp freshly ground black pepper

18 radicchio leaves

1/4 of a small red onion , sliced crosswise 1/8 inch thick

1/4 of a small white onion , sliced crosswise 1/8 inch thick

Lemon soy vinaigrette

In a medium skillet cook the shallots ,red jalapeno , half of the green jalapenos and 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 throughly . Add the chopped coriander , pickled cabbage , soy sauce , salt and pepper .

In a large skillet , cook the lamb mixture in the remaining 2 tsp 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 lamb mixture . Combine the red onion , white onion , fresh coriander leaves and the remaing green jalapenos ;sprinkle on top of the lamb . Serve drizzled with a few tablespoons of lemon soy vinagrette ;serve the remaing dressing on the side.


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