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1 Rack of American Grove Lamb
2 cups fish sauce
2 cups oyster sauce
2 cups granulated sugar
1/2 cup peanut oil
2 pieces lemongrass, finely chopped
2 tablespoons cilantro, leaves
2 teaspoons garlic, minced
2 teaspoons white pepper
as needed seasoned steak fries
2 cups fish sauce
2 cups lime juice
2 cups granulated sugar
2 tablespoons peanut oil
2 Thai or Serrano chiles, thinly sliced
2 mangos, cubed
2 avocados, cubed
6 cherry tomatoes, halved
as needed Frisee garnish
as needed balsamic vinegar
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Executive Chef Albert Visanu
ASIA Los Feliz
Los Angeles, California
Cut the lamb racks into 2-bone pieces. Mix the marinade ingredients together in a large container. Add lamb pieces; marinate for 30 minutes.
For the Mango Sauce: Mix fish sauce, lime juice, sugar, oil and chilies. Just before serving, add mangos and avocados.
Grill the lamb chops over high heat, cooking to medium-rare or to desired degree of doneness.
To serve: Pile steak fries in the middle of the plate. Spoon mango sauce on plate around the fries. Garnish the sauce with cherry tomatoes. Stand lamb chops up against the fries. Pile frisee on top of the lamb chops. Sprinkle balsamic vinegar around the plate to add to presentation, if desired.
This recipe is courtesy of the American Lamb Board
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