Mongolian lamb and greens with red curry oil - bon appeti

Yield: 8 servings

Measure Ingredient
1 cup Plus 2 T olive oil
1 large Shallot, thinly sliced
1 pack (3 oz) Thai red curry base*
2 tablespoons Tomato paste
1 cup Soy sauce
1 cup Mirin (sweet Japanese rice wine)
¾ cup Chopped peeled fresh ginger
4 \N Green onions, chopped
¼ cup Minced garlic
2 tablespoons Dried crushed red pepper
1 \N 3 1/2 lb boned leg of lamb, fat and sinew trimmed
\N \N Olive oil
8 cups Torn bitter greens (such as arugula, mustard greens and/or watercress)
2 larges Heads Belgian endive, sliced
½ cup Olive oil
¼ cup Sherry wine vinegar or red wine vinegar
2 \N Cucumbers, peeled, halved, seeded, thinly sliced
½ cup Thinly sliced fresh mint leaves

CURRY OIL

LAMB

GREENS

FOR CURRY OIL: Heat ¼ C oil in heavy medium saucepan over low heat. Add shallot and saute until tender, about 5 minutes. Whisk in red curry base and tomato paste and stir 1 minute. Add remaining ¾ C plus 2 T oil and cook 5 minutes, stirring frequently. Cool. (Can be prepared 2 months ahead. Chill in airtight container).

FOR LAMB: Combine first 6 ingredients in bowl. Add lamb; turn to coat. Let stand at room temperature at least 1 hour and up to 2 hours.

Preheat oven to 400'F. Remove lamb from marinade and pat dry with paper towels. Rub lamb lightly with olive oil; place in roasting pan.

Roast lamb to desired doneness, about 2S minutes for medium-rare.

FOR GREENS: Combine greens and endive in large bowl. Add oil and toss. Add vinegar and toss. Season to taste with salt and pepper.

Divide greens among 8 plates. Thinly slice lamb. Arrange lamb slices atop greens. Sprinkle with cucumber slices and mint. Drizzle some curry oil over. Serve, passing more curry oil separately.

*Available at Asian markets, specialty foods stores and some supermarkets.

Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>

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