The Asian greens should be available in most Asian markets.
1. In a saucepan, heat the onion, carrot, ginger, and lemongrass until tender. Add the daikon and chicken stock to cover, season, and braise gently for 30-40 minutes, until the daikon is tender. Keep warm.
2. In a saucepan, heat the shallots until tender, deglaze with the red wine and reduce by 2/3. Add the duck/veal stock and reduce slightly. Strain, verify the seasoning and whisk in butter to finish. Keep warm.
3. In a large sauté pan, heat the oil and add bok choy and tat soi, season with salt and saut´ until wilted and tender.
4. Season lamb with salt and pepper and grill to medium rare. Remove from the heat and allow to rest at least 4 minutes before slicing.
5. For each serving: cut each piece of daikon in half on the bias. Stand the two towers of daikon up side by side in the top center of the plate with points opposing. Make a bed of wilted greens in front of the daikon. Fan the lamb slices on top of the greens. Spoon sauce around and serve.
Ken Frank says of this California wine-country dish, ``Daikon is the real surprise here. This root is never braised, but the cooking technique makes the harsh, radish quality dissapear, and you're left with a hearty root vegetable that goes unexpectedly well with lamb.''
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© 1999 Ronald Florence Last modified: Wed Mar 31 09:23:17 EST 1999