| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Thai |
Eastwest |
4 |
Servings |
INGREDIENTS
| 4 |
|
Lamb racks, loin taken off |
|
|
bone silver skin |
|
|
removed |
|
|
Bones reserved for another |
|
|
use |
| 1 |
c |
Canola oil |
| 8 |
|
Garlic cloves |
| 4 |
|
Ginger |
| 4 |
|
Thai bird chiles |
| 6 |
|
Shallots |
| 1/4 |
c |
Fresh lime juice |
|
|
Salt, to taste |
|
|
Freshly-ground black pepper |
|
|
to taste |
|
|
Kaffir-Lime Peanut Sauce |
|
|
see * Note |
|
|
Gado-Gado Salad, see * Note |
INSTRUCTIONS
Note: See the "Kaffir-Lime Peanut Sauce" and "Gado-Gado Salad" recipes
which are included in this collection. In a food processor, puree all
and marinate lamb for at least 6 hours refrigerated, preferably
overnight. Grill until done, medium-rare, 140 degrees internal
temperature. Serve with Kaffir-Lime Peanut Sauce and Gado-Gado Salad.
This recipe yields 4 servings. Comments: The original recipe title as
listed is "Grilled Lamb Loin With Kaffir Lime-Peanut Sauce And
Gado-Gado Salad". Recipe Source: EAST MEETS WEST with Ming Tsai From
the TV FOOD NETWORK - (Show # MT-1A21) Formatted for MasterCook by
Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or-
MAD-SQUAD@prodigy.net 01-21-1999 Recipe by: Ming Tsai Converted by
MM_Buster v2.0l.
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