Mongolian lamb and greens with red curry oil - bon appeti
8 servings
Ingredients
| Quantity | 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 | Green onions, chopped | |
| ¼ | cup | Minced garlic |
| 2 | tablespoons | Dried crushed red pepper |
| 1 | 3 1/2 lb boned leg of lamb, fat and sinew trimmed | |
| 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 | Cucumbers, peeled, halved, seeded, thinly sliced | |
| ½ | cup | Thinly sliced fresh mint leaves |
Directions
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>