Best Stir Fried Lamb In Radicchio Leaves Recipes

Goat Cheese and Herb Stuffed Radicchio Leaves image

Provided by Giada De Laurentiis

Time 4h15m

Yield 12 stuffed radicchio leaves

Number Of Ingredients 10

1 cup olive oil
3 cloves garlic, minced
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil leaves
1 teaspoon dried thyme
3 scallions, finely chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
11 ounces goat cheese, frozen for 15 minutes and sliced into 12 (1/2-inch) pieces
12 radicchio leaves, cleaned

Steps:

Special Equipment: a deep-fry thermometer
In a small saucepan, heat the olive oil over medium heat until a deep-fry thermometer registers 300 degrees F. Remove from heat and allow to cool for 5 minutes.
Combine the garlic, parsley, basil, thyme, and scallions in a small, heat-resistant glass bowl. Carefully pour the warm oil over the herb mixture, Add the salt and pepper. Mix well.
Spoon a thin layer of the herb mixture on the bottom of an 8 by 8-inch square glass baking dish. Arrange the goat cheese slices in a single layer on top. Spoon the remaining herb mixture evenly over the top of the goat cheese. Cover the baking dish with plastic wrap and refrigerate for at least 4 hours or overnight.
To serve: Place the radicchio leaves on a serving platter, carefully place a slice of marinated goat cheese in each leaf. Drizzle with additional herb mixture and serve.

Stir-Fried Lamb with Chile, Cumin and Garlic image

Provided by Mark Bittman

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds lamb shoulder
1 tablespoon cumin seeds
1/2 teaspoon crushed red chile flakes, or to taste
1 tablespoon chopped garlic
1 tablespoon soy sauce
Salt and freshly ground black pepper
Peanut or neutral oil, like grapeseed or corn, to film the bottom of the skillet
1 cup trimmed and roughly chopped scallions, optional
Chopped fresh cilantro leaves for garnish, optional

Steps:

Cut lamb into 1/2-inch cubes (easier if meat is firmed in the freezer for 15 to 45 minutes). Toast cumin seeds in dry skillet over medium heat, shaking pan occasionally, until fragrant, a minute or 2. Toss together lamb with cumin, chili, garlic, soy sauce, a large pinch of salt and a healthy grinding of pepper. If you like, cover and refrigerate until ready to cook, up to 24 hours.
When ready to cook, put a tablespoon of oil in a large skillet (ideally, it will hold the lamb in one layer, or nearly so) and turn heat to high. When hot, add lamb. Cook, undisturbed, for about a minute, then stir once or twice to loosen lamb from skillet. Cook another minute, then stir again. Add scallions, if using, and cook, stirring occasionally, until scallions glisten and shrink a bit and the meat is about medium.
If you want a slightly saucier mixture, stir in 1/4 cup water and cook another minute. Serve hot over rice, garnished, if you like, with cilantro.