| 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 | sl | 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.
A Message from our Provider:
“Life’s most exciting adventure: intimacy with God”