Rack of Lamb with Javanese Peanut Sauce
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I have had this recipe for a long time, and always enjoy making it. You can also do the same thing with beef or pork.
ingredients
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serves: 4
2 racks of lamb (1-1 1/2 pounds each, frenched)
2 teaspoons garam masala
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons peanut oil
SAUCE:
1 tablespoon peanut oil
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
1/4 cup coconut milk
1/3 cup smooth peanut butter
2 tablespoons rice vinegar
1 tablespoon finely chopped fresh cilantro
1 teaspoon soy sauce
1/2 teaspoon curry powder
pinch of ground cayenne pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 1531
- Total Fat: 141.8 g
- Saturated Fat: 58.8 g
- Trans Fat: 0 g
- Cholesterol: 258.8 mg
- Sodium: 972.6 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 2 g
- Sugars: 3.7 g
- Protein: 55.6 g
preparation
1. To make the sauce: In a small saucepan, warm the oil over medium-high heat. Add the ginger and garlic and cook until the garlic begins to brown, 1 to 2 minutes, stirring occasionally. Add the remaining sauce ingredients. Whisk to create a smooth texture. Bring the sauce to a boil, and then
2. Remove it from the heat.
3. Trim any excess fat from the lamb. Allow to stand at room temperature for 20 to 30 minutes before grilling. In a small bowl, mix the garam masala, salt, pepper, and oil to form a thin paste. Spread the paste over the meat. Loosely cover the bones with aluminum foil to keep them from burning. Grill the lamb over Direct Medium heat until cooked to desired doneness, 20 to 30 minutes for medium-rare, turning once [watch for flare-ups]. Remove from the grill and let rest for 5 minutes before cutting into chops. Meanwhile reheat the sauce. Serve the lamb warm with the sauce.
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