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Food52 Review: Having never grilled an entire rack of lamb before, we were excited to try this technique. We had also never seen lamb combined with Southeast Asian ingredients, a pairing that intrigued us. Happily, Tom Kelly's approach is right on: the acid and heat of the chili and lime dressing cut through the richness of the lamb, already sweet and a little spicy because of the marinade, which caramelizes as the lamb sits on the grill. We found that indirect heat was best to avoid flareups, and because our fish sauce was particularly pungent, we added another few tablespoons of lime juice and an extra teaspoon of sugar to balance the flavors in the dressing. This makes enough to serve 4 to 6, depending on the size of the chops. - A&M —The Editors
- 2 8-bone racks of lamb, trimmed and frenched
- 1 cup soy sauce
- 6 cloves of garlic
- 1 cup red wine
- 1/4 cup olive oil
- 2 tablespoons red curry paste
- 2 tablespoons chopped ginger
- 2 tablespoons honey
- 1 tablespoon minced garlic
- 2 thinly sliced asian red peppers
- 4 tablespoons fish sauce
- 4 tablespoons fresh lime juice
- 1 tablespoon sugar
- 1 head of bibb lettuce
- 1/3 cup chopped cilantro
- Marinade lamb in soy, garlic, wine, olive oil, curry paste, ginger, and honey for 3-4 hours. Grill lamb until medium-rare.
- For the salad, mix garlic, chilies, fish sauce, lime juice, and sugar in a small bowl. Make a bed of the lettuce on a serving plate. Place 2 lamb chops on top. Garnish with cilantro.
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