Best Grilled Lamb Loin With Kaffir Lime Peanut Sauce And Gado Gado Salad Recipes

Mrs. Van Halen's Gado Gado image

Provided by Valerie Bertinelli

Time 45m

Yield 4 servings

Number Of Ingredients 19

1 1/2 tablespoons peanut oil
1/4 cup finely chopped yellow onion
1/2 jalapeno pepper, ribs and seeds removed, finely chopped
1/2 jalapeno pepper, ribs and seeds removed, finely chopped
4 cloves garlic, minced
1 1/2 tablespoons grated fresh ginger
1 cup coconut milk (shake the can well before using)
3/4 cup creamy peanut butter
2 tablespoons store-bought Thai red curry paste
6 tablespoons freshly squeezed lime juice
2 tablespoons low-sodium soy sauce
1 teaspoon fish sauce
Kosher salt
2 cups heirloom carrots (orange, purple and yellow), cut into 2-inch sticks (from 6 baby carrots or 2 large of each)
2 cups heirloom carrots (orange, purple and yellow), cut into 2-inch sticks (from 6 baby carrots or 2 large of each)
3 cups cauliflower florets (white, green and orange)
3 cups cauliflower florets (white, green and orange)
10 ounces green beans, trimmed (about 2 cups)
3 cups broccoli florets

Steps:

For the peanut sauce: Heat the peanut oil in a small saute pan over medium-low heat until hot. Add the onion and jalapeno and cook until softened and fragrant, about 5 minutes. Add the garlic and ginger and cook for 20 seconds. Then add the coconut milk, peanut butter and curry paste. Increase the heat to medium and whisk until the mixture comes together, 2 to 3 minutes. Turn off the heat and whisk in the lime juice, soy sauce and fish sauce. If the sauce separates before you are ready to serve, whisk it until it emulsifies and use immediately.
For the vegetables: Prepare a large bowl of ice water and set aside. In a large pasta pot fitted with a colander insert, bring water to a boil over medium-high heat. Add 3 tablespoons salt, then add the carrots. Cook for 1 minute, then add the cauliflower. Cook for 1 minute, then add the green beans and broccoli and continue to cook, 2 minutes. Remove the colander from the pot and drain of excess water. Carefully pour the vegetables into the ice water so that they're submerged. Line a sheet tray with paper towels. When the vegetables are cold to the touch, remove them to the paper towels. Dry the vegetables and then put them into a large, shallow serving bowl or on a platter.
Serve the blanched vegetables with the peanut sauce for dipping.

Grilled Lamb Loins image

Provided by Martha Stewart

Time 1h25m

Yield Serves 8 to 10

Number Of Ingredients 8

2 boneless lamb loins, fat caps trimmed to 1/4 inch, patted dry
2 tablespoons coriander seeds
2 tablespoons cumin seeds
3/4 teaspoon ground cinnamon
2 tablespoons fresh thyme leaves
1 tablespoon fresh rosemary leaves, plus sprigs for grilling
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper

Steps:

Preheat grill for direct-heat cooking, or build a fire and burn down wood until only red coals and gray ash remain.
Score fat caps on lamb in 1/2-inch intervals with a sharp knife, cutting entirely through fat but not into flesh. Repeat in opposite direction to create a crosshatch pattern. Pound coriander and cumin seeds in a mortar and pestle just to crush (do not grind to a powder). Add cinnamon, thyme and rosemary leaves, oil, 4 teaspoons salt, and 3/4 teaspoon pepper, pounding and stirring just until combined. Rub spice mixture evenly over lamb. Let stand at least 30 minutes and up to 2 hours, or wrap in plastic and refrigerate up to 1 day, returning to room temperature 1 hour before grilling.
Preheat a large cast-iron skillet on grill, or place directly on hot coals. Place loins in skillet, fat-sides down; scatter rosemary sprigs around them. Cook, undisturbed, until some of fat is rendered and lamb is browned, 6 to 8 minutes. Flip and continue cooking until a thermometer inserted into thickest parts of meat registers 125 degrees to 130 degrees for medium-rare, 6 to 8 minutes more. Transfer to a cutting board; let stand 15 minutes before slicing and serving.