Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Lamb racks; loin taken off bone, silver skin removed, |
| \N \N | Bones reserved for another use |
| 1 cup | Canola oil |
| 8 \N | Garlic cloves |
| 4 slices | Ginger |
| 4 \N | Thai bird chiles |
| 6 \N | Shallots |
| ¼ cup | Fresh lime juice |
| \N \N | Salt; to taste |
| \N \N | Freshly-ground black pepper; to taste |
| \N \N | Kaffir-Lime Peanut Sauce; see * Note |
| \N \N | Gado-Gado Salad; see * Note |
* 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.