A&M's Testing Notes:
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2 8-bone racks of lamb, trimmed and frenched Ask a question about this ingredient
1 cup soy sauce Ask a question about this ingredient
6 cloves of garlic Ask a question about this ingredient
1 cup red wine Ask a question about this ingredient
1/4 cup olive oil Ask a question about this ingredient
2 tablespoons red curry paste Ask a question about this ingredient
2 tablespoons chopped ginger Ask a question about this ingredient
2 tablespoons honey Ask a question about this ingredient
1 tablespoon minced garlic Ask a question about this ingredient
2 thinly sliced asian red peppers Ask a question about this ingredient
4 tablespoons fish sauce Ask a question about this ingredient
4 tablespoons fresh lime juice Ask a question about this ingredient
1 tablespoon sugar Ask a question about this ingredient
1 head of bibb lettuce Ask a question about this ingredient
1/3 cup chopped cilantro Ask a question about this ingredient
Marinade lamb in soy, garlic, wine, olive oil, curry paste, ginger, and honey for 3-4 hours. Grill lamb until medium-rare.
Ask a question about this stepFor 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.
Ask a question about this stepI 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)?
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!)
Kristen is the Senior Editor of food52.
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We halved the quantity of lamb called for in the recipe.
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Although it wasn't specified, we lightly crushed the garlic before adding it to the marinade.
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We also made sure to break up the curry paste.
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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.
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Then she slices it into even planks, and eventually, into match sticks, then minces it. Talk about technique!
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We used a plastic bag for marinating, as the rack of lamb was too awkward to fit easily into a bowl.
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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!
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As our fish sauce was a touch on the pungent side, we ended up using the juice of two limes.
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The marinade, sans fish sauce.
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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's Cooking from Every Angle on the subject!
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Our bibb lettuce was beautiful, but very dirty. We let it soak in the water for quite some time.
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After draining off the excess marinade, it was straight to the grill.
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We got some color on the meat, and then moved it to indirect heat, for gentle and even cooking.
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To finish the dish, we plated some bibb leaves, and lightly dressed them.
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Then we sliced our (perfectly pink) lamb chops.
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And arranged them on the plate. We drizzled a touch more dressing over it all, and sprinkled with chopped cilantro.
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/sygyzy/4816025424/in/set-72157624552342058/