Grilled lamb loin w lime-peanut sauce and gado-gado salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Lamb racks; loin taken off bone, silver skin removed, | |
| Bones reserved for another use | ||
| 1 | cup | Canola oil |
| 8 | Garlic cloves | |
| 4 | slices | Ginger |
| 4 | Thai bird chiles | |
| 6 | Shallots | |
| ¼ | cup | Fresh lime juice |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| Kaffir-Lime Peanut Sauce; see * Note | ||
| Gado-Gado Salad; see * Note | ||
Directions
* Note: See the "Kaffir-Lime Peanut Sauce" and "Gado-Gado Salad" recipes which are included in this collection.
In a food processor, puree all and marinate lamb for at least 6 hours refrigerated, preferably overnight. Grill until done, medium-rare, 140 degrees internal temperature. Serve with Kaffir-Lime Peanut Sauce and Gado-Gado Salad. This recipe yields 4 servings.
Comments: The original recipe title as listed is "Grilled Lamb Loin With Kaffir Lime-Peanut Sauce And Gado-Gado Salad".
Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A21)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
01-21-1999
Recipe by: Ming Tsai
Converted by MM_Buster v2.0l.
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