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.
Filed under: Appetizers, asian, Lamb | Tagged: appetizer, asian fusion, chinois on main santa monica, Finger food, Stir fried lamb with lemon soy vinaigrette | Leave a Comment »
