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

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

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:

• 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

In a food processor, combine all. Add water. Check for seasoning. Cook slowly, about 30 minutes, until sauce consistency is achieved.

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

In a large bowl toss with sauce. Check for seasoning. Garnish with Thai basil leaves.