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

Serves: 5

Shirley Senger

1 January 1970

Based on User reviews:

55

Spice

62

Sweetness

50

Sourness

35

mins

Prep time (avg)

3.8

Difficulty

Ingredients:

1 cup

Canola Oil

2 cloves

Garlic

4

Gingers (slices)

6

Shallots

1 cup

Lime Juice (fresh)

1

Salt

1

Black Pepper (to taste)

1.5 cups

Roasted Peanut

1 cup

Fried Shallot

1 tbsp

Galangal (minced)

1 tbsp

Sugar

1 tsp

Kosher Salt

2

Limes (juiced)

4

Kaffir Lime Leaves

1 cup

Sweet Soy Sauce

2 cups

Water

1 cup

Haricot (blanched verts)

1 cup

Bean Sprouts

1 cup

Shredded Carrots

1 cup

Red Bell Pepper (julienned)

1 cup

Scallions (sliced)

Directions:

1

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

2

Grill until done, medium rare, 140 degrees internal temperature

3

KAFFIR LIME-PEANUT SAUCE: In a food processor, combine all

4

Add water

5

Check for seasoning

6

Cook slowly, about 30 minutes, until sauce consistency is achieved

7

GADO-GADO SALAD: In a large bowl toss with sauce

8

Check for seasoning

9

Garnish with Thai basil leaves