Grilled Lamb Loin with Kaffir Lime Peanut Sauce and Gado Gado Salad |
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Prep Time: 480 Minutes Cook Time: 60 Minutes |
Ready In: 540 Minutes Servings: 4 |
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Ingredients:
4 lamb racks, loin taken off the bone, silver skin removed |
1 cup canola oil |
8 cloves garlic |
4 slices ginger |
4 thai bird chiles |
6 shallots |
1/4 cup fresh lime juice |
salt and black pepper to taste |
1 1/2 cups roasted peanuts |
1/4 cup fried shallots |
2 cloves garlic |
5 thai bird chiles |
1 tablespoon minced galangal |
1 tablespoon sugar |
1 teaspoon kosher salt |
2 limes, juiced |
4 kaffir lime leaves |
1/4 cup sweet soy sauce |
2 cups water |
1 cup blanched haricots verts |
1 cup bean sprouts |
1/2 cup shredded carrots |
1/2 cup red bell pepper, julienned |
1/2 cup thai basil leaves |
1/4 cup sliced scallions |
1/3 cup kaffir lime-peanut sauce |
salt and black pepper to taste |
Directions:
1. In a food processor, puree canola oil, garlic, ginger, chiles, shallots and lime juice and marinate lamb for at least 6 hours refrigerated, preferably overnight. Grill until done, medium rare, 140 degrees internal temperature.
2. KAFFIR LIME-PEANUT SAUCE:
3. In a food processor, combine all. Add water. Check for seasoning. Cook slowly, about 30 minutes, until sauce consistency is achieved.
4. GADO-GADO SALAD:
5. In a large bowl toss with sauce. Check for seasoning. Garnish with Thai basil leaves.
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