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Mongolian Lamb

Great grills are used for this dish in famous Mongolian restaurants in China. You may want to use a table-top grill of some sort and cook this dish at the table in front of your guests. I think the dish is just fine straight from the kitchen wok. It is rich!

Cuisine: Mongolian
Type: Lamb
Serves: 6 people

Recipe Ingredients

1 lb 454g / 16ozLamb, lean boneless shoulder - cut into 1" strips
2 tablespoons 30mlOyster sauce
3   Green onions - chopped
1 tablespoon 15mlChili sauce
  Freshly-ground black pepper
  For Stir Frying
2 tablespoons 30mlPeanut oil
3   Garlic cloves - diced fine
1/2 teaspoon 2.5mlSalt - or to taste
2 cups 474mlIceberg lettuce - shredded as for taco
3   Green onions - chopped
1 tablespoon 15mlSesame oil

Recipe Instructions

Slice the lamb thin and the into 1-inch wide strips. I often freeze the lamb just a bit so I can slice it very thin. Mix the marinade and soak the meat in same for 30 minutes.

Heat a wok and add the oil, salt and garlic. Stir-fry just until the garlic begins to change color, then add one-half of the marinated meat. Stir-fry over very high heat until done to your taste.

Remove to a warm plate and stir-fry the second half. Serve over the lettuce and add the onion and sesame oil garnish.

THE FRUGAL GOURMET by Jeff Smith - From the 10-30-1991 issue - The Springfield Union-News


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