Best Recipe for 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
- 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
Instructions
- 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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