Mongolian Lamb And Greens With Red Curry Oil - Bon Appeti Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
CURRY OIL
1 cup: Plus 2 T olive oil,
1 large: Shallot, thinly sliced
1 package: , (3 oz) Thai red curry base*
2 tbsp: Tomato paste,
LAMB
1 cup: Soy sauce,
1 cup: Mirin, sweet Japanese rice wine
3/4 cup: Chopped peeled fresh ginger,
4: Green onions, chopped
1/4 cup: Minced garlic,
2 tbsp: Dried crushed red pepper,
1: 3 1/2 lb boned leg of lamb, fat and sinew trimmed
Olive oil,
GREENS
8 cup: Torn bitter greens, such as arugula, mustard greens and/or watercress
2 large: Heads Belgian endive, sliced
1/2 cup: Olive oil,
1/4 cup: Sherry wine vinegar or red wine vinegar,
2: Cucumbers, peeled, halved, seeded, thinly sliced
1/2 cup: Thinly sliced fresh mint leaves,
Directions:
FOR CURRY OIL: Heat 1/4 C oil in heavy medium saucepan over low
heat. Add shallot and saute until tender, about 5 minutes. Whisk in
red curry base and tomato paste and stir 1 minute. Add remaining 3/4
C plus 2 T oil and cook 5 minutes, stirring frequently. Cool. (Can be
prepared 2 months ahead. Chill in airtight container).
FOR LAMB: Combine first 6 ingredients in bowl. Add lamb; turn to
coat. Let stand at room temperature at least 1 hour and up to 2 hours.
Preheat oven to 400F. Remove lamb from marinade and pat dry with
paper towels. Rub lamb lightly with olive oil; place in roasting pan.
Roast lamb to desired doneness, about 2S minutes for medium-rare.
FOR GREENS: Combine greens and endive in large bowl. Add oil and
toss. Add vinegar and toss. Season to taste with salt and pepper.
Divide greens among 8 plates. Thinly slice lamb. Arrange lamb slices
atop greens. Sprinkle with cucumber slices and mint. Drizzle some
curry oil over. Serve, passing more curry oil separately.
*Available at Asian markets, specialty foods stores and some
supermarkets.
Bon Appetit/January/1994 Scanned & edited by Di Pahl &
Source from luhu.jp
heat. Add shallot and saute until tender, about 5 minutes. Whisk in
red curry base and tomato paste and stir 1 minute. Add remaining 3/4
C plus 2 T oil and cook 5 minutes, stirring frequently. Cool. (Can be
prepared 2 months ahead. Chill in airtight container).
FOR LAMB: Combine first 6 ingredients in bowl. Add lamb; turn to
coat. Let stand at room temperature at least 1 hour and up to 2 hours.
Preheat oven to 400F. Remove lamb from marinade and pat dry with
paper towels. Rub lamb lightly with olive oil; place in roasting pan.
Roast lamb to desired doneness, about 2S minutes for medium-rare.
FOR GREENS: Combine greens and endive in large bowl. Add oil and
toss. Add vinegar and toss. Season to taste with salt and pepper.
Divide greens among 8 plates. Thinly slice lamb. Arrange lamb slices
atop greens. Sprinkle with cucumber slices and mint. Drizzle some
curry oil over. Serve, passing more curry oil separately.
*Available at Asian markets, specialty foods stores and some
supermarkets.
Bon Appetit/January/1994 Scanned & edited by Di Pahl &
Source from luhu.jp