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Grilled Lamb Loin with Lime-peanut Sauce and Gado-gado Salad

4 Lamb racks; loin taken off bone, silver skin removed, bones reserved for another use
1 c Canola oil
8 Garlic cloves
4 sl Ginger
4 Thai bird chiles
6 Shallots
1/4 c Fresh lime juice
Salt; to taste
Freshly-ground black pepper; to taste
Kaffir-Lime Peanut Sauce
Gado-Gado Salad

In a food processor, puree all and marinate lamb for at least 6 hours refrigerated, preferably overnight. Grill until done, medium-rare, 140 degrees internal temperature. Serve with Kaffir-Lime Peanut Sauce and Gado-Gado Salad. This recipe yields 4 servings.

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