Grilled Lamb Loin with Kaffir Lime Peanut Sauce and Gado Gado Salad

Total Time:
9 hr
Prep:
8 hr
Cook:
1 hr

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 lamb racks, loin taken off the bone, silver skin removed
  • 1 cup canola oil
  • 8 cloves garlic
  • 4 slices ginger
  • 4 Thai bird chiles
  • 6 shallots
  • 1/4 cup fresh lime juice
  • Salt and black pepper to taste
  • KAFFIR LIME-PEANUT SAUCE:
  • 1 1/2 cups roasted peanuts
  • 1/4 cup fried shallots
  • 2 cloves garlic
  • 5 Thai bird chiles
  • 1 tablespoon minced galangal
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 2 limes, juiced
  • 4 kaffir lime leaves
  • 1/4 cup sweet soy sauce
  • 2 cups water
  • GADO-GADO SALAD:
  • 1 cup blanched haricots verts
  • 1 cup bean sprouts
  • 1/2 cup shredded carrots
  • 1/2 cup red bell pepper, julienned
  • 1/2 cup Thai basil leaves
  • 1/4 cup sliced scallions
  • 1/3 cup kaffir lime-peanut sauce
  • Salt and black pepper to taste
Directions

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.


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