| 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.
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