Grilled lamb loin w lime-peanut sauce and gado-gado salad

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.

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