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

• 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

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. 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. In a large bowl toss with sauce.
8. Check for seasoning.
9. Garnish with Thai basil leaves.

lamb racks, canola oil, garlic, ginger, bird chiles, shallots, lime juice, salt, peanuts, shallots, garlic, bird chiles, galangal, sugar, kosher salt, lime leaves, sweet soy sauce, water, blanched haricots verts, bean sprouts, carrots, red bell pepper, basil, scallions, limepeanut sauce, salt

Taken from www.foodnetwork.com/recipes/grilled-lamb-loin-with-kaffir-lime-peanut-sauce-and-gado-gado-salad-recipe.html (may not work)