Grilled Rack of Lamb Asian Salad
And arranged them on the plate. We drizzled a touch more dressing over it all, and sprinkled with chopped cilantro.
We halved the quantity of lamb called for in the recipe.
Although it wasn't specified, we lightly crushed the garlic before adding it to the marinade.
We also made sure to break up the curry paste.
In yet another showcase of Merrill's notable knife skills, she deftly "peels" the ginger of its skin by shaving of a thin layer from all sides.
Then she slices it into even planks, and eventually, into match sticks, then minces it. Talk about technique!
We used a plastic bag for marinating, as the rack of lamb was too awkward to fit easily into a bowl.
This went into the fridge for about 4 hours. While it was marinating, we made the dressing and washed the lettuce, leaving very little to do after the lamb was cooked!
As our fish sauce was a touch on the pungent side, we ended up using the juice of two limes.
The marinade, sans fish sauce.
The surprisingly mild habanero we used instead of an Asian chili. It worked nicely, adding a touch of heat to the dressing. For more on how to efficiently cut peppers of any kind, see Merrill...
Our bibb lettuce was beautiful, but very dirty. We let it soak in the water for quite some time.
After draining off the excess marinade, it was straight to the grill.
We got some color on the meat, and then moved it to indirect heat, for gentle and even cooking.
To finish the dish, we plated some bibb leaves, and lightly dressed them.
Then we sliced our (perfectly pink) lamb chops.
Share
- ✉
-
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 - A&M
Serves 4
- 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.
- Your Best Grilled Lamb Contest Finalist!
More Great Recipes
Share a Recipe
Enter one of our contests, or share that great thing you made for dinner last night.
Add a Recipe
almost 3 years ago sygyzy
Made your recipe last night for our Bite Club dinner. Turned out great. The cilantro seems optional but it's a MUST HAVE. It really brings everything together.
http://www.flickr.com/photos...
almost 3 years ago sygyzy
I just made this marinade in anticipation for cooking on Tuesday. Has anyone tasted it? It is extremely bitter. Could it be my olive oil? Or red wine (Syrah)?
almost 3 years ago amanda
Amanda is a co-founder of Food52.
Not sure why it was bitter -- wonder if it was the wine. Could add more honey next time to smooth it out. But sounds like it turned out alright (as I saw in your slideshow a few days ago!)
almost 3 years ago amanda
Amanda is a co-founder of Food52.
Yes, definitely.
almost 3 years ago KLL5
Can the meat be broiled if a grill is not available??