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

  • Level: Easy
  • Total: 9 hr
  • Prep: 8 hr
  • Cook: 1 hr
  • Yield: 4 servings
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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


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


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


  1. 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.
  2. 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.
  3. GADO-GADO SALAD: In a large bowl toss with sauce. Check for seasoning. Garnish with Thai basil leaves.
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