Postrio Stir Fry Lamb Cups | Spectacularly Delicious

San Francisco's popular Postrio restaurant dates back to the late '80s. With Wolfgang Puck as one of its creators, it's no surpise that it was red-hot as soon as they opened the doors and is still going strong. My dear friend Rita Richcreek (we go waaaaaay back, to grade school in Poughkeepsie) took me to lunch and it was so sensational I went back the next day solo and ordered the same meal again. This intense stir-fry of lamb, fragrant with mint, contrasted so strikingly with the spinach salad and its Dijon vinaigrette. It was one memorable plate of food. Back home I pined for it, dispirited and sadly reconciled to the fact it could only be attained during infrequent trips to California.

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Imagine my joy to stumble across the exact recipe in a food magazine. I tore the page out (sound familiar?) so I'm not sure what magazine it came from. The page is dated so I do know t's the January/February 1990 issue of something. I vaguely recall that it wasn't even a mag I regularly read, but found in a waiting room or something.

Which makes this treasured recipe all the more serendipitous.

Postrio Lamb Cups

2 T. vegetable oil

1 lb. ground lamb

1 t. hot red pepper flakes

2 large garlic cloves, minced

1" of ginger root, grated on a ginger grater or very finely minced

7 T. red wine vinegar

1/4 c. soy sauce

9 T. chicken broth

1/2 c. mint leaves, cut into julienne strips

4 medium scallions, sliced this crosswise

3 T. olive oil

1 t. coarse Dijon mustard

1 quart loose-packed spinach leaves, stems trimmed off, cut into julienne strips

1 large head radicchio: 8 whole large leaves reserved for cups to serve in, the remainder sliced into julienne strips

Heat vegetable oil in heavy skillet. Saute lamb until well seared, about 4 minutes. Add red pepper flakes, garlic, ginger, saute until fragrant, about 30 seconds. Add 6 tablespoons of the vinegar, continue to cook over med-high heat until vinegar evaporates, about 2 minutes. Add soy sauce and cook until it reduces to about 2 tablespoons. Add chicken broth and cook until liquid reduces to about 1/4 cup, about 4 minutes. Remove from heat, stir in scallions and mint, cover to keep warm.

Whisk olive oil, remaining 1 tablespoon vinegar and mustard, toss with spinach to coat.

Sprinkle each serving plate around the edges with the julienned radicchio. Place 2 radicchio cups on each plate, divide the spinach salad among the cups, then top each with the warm lamb mixture.

A great way to attack these is to pick up the cup, roll it a bit burrito-style, and dig in. Have a fork of course on hand to snag all the tasty bits that inevitably fall out.

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POSTRIO LAMB CUPS: WOLFGANG PUCK’S ORIGINAL RECIPE

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