In a food processor, puree canola oil, garlic, ginger, chiles, shallots and lime juice and marinate lamb for at least 6 hours refrigerated, preferably overnight. Grill until done, medium rare, 140 degrees internal temperature.
KAFFIR LIME-PEANUT SAUCE: In a food processor, combine all. Add water. Check for seasoning. Cook slowly, about 30 minutes, until sauce consistency is achieved.
GADO-GADO SALAD: In a large bowl toss with sauce. Check for seasoning. Garnish with Thai basil leaves.
Recipe Courtesy of Ming Tsai