- Level: Easy
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
- Yield: 4 to 6 servings
Ingredients
1 head radicchio or iceberg lettuce
1 pound finely ground lamb
1/2 onion, chopped
5 garlic cloves, chopped
1 tablespoon finely chopped ginger
1 teaspoon chili flakes
3 tablespoons hoisin sauce
Salt and freshly ground black pepper
3 tablespoons peanut oil
1/4 cup plum wine or port wine
1 red bell pepper, finely chopped
Mint leaves, for garnish
Directions
- Select 4 to 6 outer radicchio leaves that form a natural cup and set aside. Cut the remaining radicchio head into strips, you should have about 1 1/2 cups.
- Mix the lamb with the onion, garlic, ginger, chili flakes, hoisin sauce and salt and pepper, to taste. Heat a wok or large skillet over high heat. When really hot, add the peanut oil, and stir-fry the lamb until it is cooked. Add the plum wine and red bell pepper, and cook for another minute or two. Adjust seasoning, if necessary.
- Fill radicchio cups equally with radicchio strips. Spoon the lamb mixture into the cups and garnish with fresh mint leaves.
