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>