GRILLED LAMB LOIN WITH KAFFIR LIME PEANUT SAUCE AND GADO GADO SALAD

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

Provided by Ming Tsai

Time 9h

Yield 4 servings

Number Of Ingredients 27

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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

Steps:

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.