Best Mongolian Lamb Recipes

CRISPY MONGOLIAN LAMB

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the lamb in a casserole dish with a lid. Add remaining ingredients plus enough water to just cover. Cook with the lid on for 3 hrs until the meat is tender and the bones pull out easily. Allow to cool still covered in the cooking liquid with the lid on. You can do this 1-2 days in advance and let the lamb cool completely in the fridge. This will make the next step easier.
• When cold, lift the lamb out of the liquid and transfer to a baking tray. Skim fat from the sauce. Reserve half the sauce for the noodles (in 'Try' section, below) and bubble the rest, still in the pan, until thick and syrupy. Pour into a small serving bowl. Heat grill to medium and grill lamb until crisp and hot through, but not too dark.
• Shred the lamb, discarding most of the fat and all the bones, but keep the nice, crisp skin. You can cut the skin off first and leave it in a hot oven while you shred the rest of the meat. To serve, take everything to the table and eat the lamb rolled up in the lettuce leaves with the cucumber, spring onions and sauce, plus the noodles on the side.

MONGOLIAN LAMB

Steps:

• Heat a wok and add half the oil, swirling it round to coat the pan.
• Stir-fry the lamb in 2 batches for 3 minutes each time.
• Remove all the lamb from the wok.
• Reheat the wok and add the other half of oil.
• Add the garlic and spring onion, and stir-fry for 2 minutes, then remove from the wok.
• Add the sauces and sherry to the wok, and bring to the boil.
• Reduce the heat and simmer for 3-4 minutes or until the sauce thickens a little.
• Return the meat and any juices to the wok, and the spring onion, and toss to coat with the sauce.
• Sprinkle with the sesame seeds and serve.

MONGOLIAN LAMB CASSEROLE WITH COUSCOUS

Steps:

• Cut lamb into strips. Heat 2 tablespoons of olive oil in a large pan, add lamb in batches and cook until browned. Remove lamb and set to one side, heat the remaining tablespoon of oil and add onion and garlic, cook until onion softens.
• Return lamb to pan along with sugar, soy sauce, black bean sauce, stock, water, sherry, sweet chili sauce and 5 spice powder.
• Simmer, covered, about 50 Min's or until lamb is tender.
• Blend a little water with cornflour, add 3 green onions, stir, add cornflour and stir until mixture boils and thickens.
• Serve with couscous and top with remaining sliced green onions.
• Couscous.
• Heat water in a pan and add vegetable stock to water, add sachets of couscous and leave about 2 Min's until soft.
• Remove sachet cut open and pour into bowl fluff with a fork and serve.
• Or prepare couscous according to your packet directions, just add vegetable stock to water, as this gives added flavour to couscous.

MONGOLIAN LAMB STIR-FRY WITH RICE

Steps:

• Put the cornflour in a small bowl and stir in the soy sauce, vinegar, black bean sauce and five spice powder and set aside.
• Brush a little oil over a large wok and heat on high until wok is hot and add half of the lamb and stir fry for 2 minutes or until lamb is almost cooked and transfer to a plate.
• Brush to wok with a little more oil and reheat wok to high and repeat with remaining lamb and then remove lamb from the wok and put on the plate with first batch of lamb.
• Brush the wok with the remaining oil and heat on medium-high and add the onion, mushroom, celery, zucchini, carrot, cabbage, garlic and ginger and stir fry for 2 minutes and then add the water, cook covered tossing twice, for 2 minutes or until the vegetable are just tender.
• Add the lamb and sauce to the wok and toss to combine and heat through.
• Divide the rice between plates and top with mixture to serve.

MONGOLIAN LAMB MEATBALLS WITH SPICY SAUCE

Steps:

• Combine lamb, garlic, ginger, onion, breadcrumbs, sherry, soy sauce, parsley and egg in bowl.
• Roll level tablespoons of mixture into balls; place on tray and refrigerate for one hour.
• Heat oil in wok.
• Add meatballs in batches; stir fry gently until meatballs are cooked, remove.
• Add pepper and shallot; stir fry.
• Add meatballs, crumbed stock cube or (vegita) blended cornflour and water, remaining sauces, peanut butter and spice powder.
• Stir until mixture boils and thickens slightly.
• Serve sprinkled with peanuts.

MONGOLIAN LAMB IN SLOW COOKER

Steps:

• Make marinade:.
• In bowl combine soy sauce,sugar,egg,cornflour,soda bicarbonate and garlic.Add meat and leave in fridge ....2 hours or over night.
• )Make sauce:.
• In bowl mix 2 tablespoons of water,add chilli sauce,hoisin sauce,chinese five spice and ginger.
• In pan heat oil and fry onions,add meat and brown.Transfer meat into slow-cooker,pour the sauce,leek and cook until meat is soft.(3 - 4 hours on high ).
• Taste and see,if anything need to be added.Serve with rice.

MONGOLIAN LEG OF LAMB

Steps:

• Preheat the oven to180c or gas mark 4
• To butterfly the leg of lam place the boned leg skin side down on a chopping board. Locate with your fingers the cavity where the bone was and carefully place the sharp knife into the leg cavity blade side upwards and carefully cut upwards so the leg opens up into two joined halves. Tern the leg over skin side up, cover with cling film and beat with a rolling pin so the leg becomes flat and even.
• Peal and grate the ginger and garlic Mix together the five spice, grated ginger, garlic with a little soy sauce so the consistency resembles tomato pure.
• Score the skin with a sharp knife making sure not to cut to deeply. (Tip a Stanley knife with a new blade dose the job to perfection) Place the lamb into a roasting tin with deep sides
• Rub the five spice paste into the scores in the skin of the lamb Pour over the black bean sauce coating the lamb. Sprinkle evenly the Muscovado sugar over the lamb.. Cover with tinfoil and place in the oven on the middle shelf for 1 & quarter hours
• remove the tinfoil and cook on the top shelf for a further 15-min.

MONGOLIAN LAMB CHOPS

Steps:

• Brush on the oil and season with salt and white pepper and let it set for 15 minutes.
• In a hot nonstick skillet add in the lamb chops and pan fry for 2 minutes per side. Remove the lamb chops and clean the skillet. Heats the skillet adds in the sauce mixture and brings to a boil return the chops and glaze.

MONGOLIAN LAMB CHOPS

Steps:

• Preheat oven to 325 degrees. In a small skillet, heat 1 cup oil and 1 teaspoon butter over medium-high heat. Add breadcrumbs and cook, stirring, until golden brown, about 7 minutes. Transfer breadcrumbs to a paper-towel-lined plate to cool. Transfer breadcrumbs to a small bowl; stir in 1 teaspoon ginger, juniper berries, and 1/2 teaspoon salt; set aside.
• In a small bowl, mix together mustard and plum wine vinegar; let stand 10 minutes. Add remaining 2 tablespoons ginger and rice vinegar and mix until smooth; set aside.
• Heat 1/4 cup oil and remaining teaspoon butter in a large oven-proof skillet over high heat. Sear the lamb on all sides until it is golden brown, about 4 minutes per side. Remove lamb from the skillet, coat with half of the mustard mixture and breadcrumbs. Return to skillet and transfer to oven and cook for 7 minutes for medium.
• Meanwhile, heat remaining tablespoon oil in a large skillet over medium-high heat. Add bok choy and chile; season with salt. Cook until tender, about 2 minutes. Remove lamb from oven and serve bok choy and remaining mustard.

MONGOLIAN LAMB

Steps:

• 1.Heat the wok very hot, add 1 tbsp. oil and swirl it around to coat the side. 2.Stir fry lamb strips in batches over hight heat.Remove lamb from the wok . 3.Reheat the wok, add 1 tbsp.of oil and stir fry garlic and spring onion for 2 minutes.Remove from the wok and set aside.Add the soy sauce,sherry, and sweet chili sauce to the wok.Bring to boil,reduce the heat and simmer for 3-4 minutes until sauce thickens slightly. 4.Return the meat,with any juices, and the spring onions to the wok,and toss to coat.Serve sprinkled with toasted sesame. Top with bean sprout recipe from:Joan D'Souza

MONGOLIAN LAMB

Steps:

• Trim fat from leg of lamb cut lamb with grain into 2 x 1-inch strips. Cut strips across grain into 1/8-inch strips. Toss lamb, cornstarch, 1 tablespoon vegetable oil, the sugar, salt and white pepper in medium bowl. Cover and refrigerate 30 minutes. Cut green onions diagonally into 1-inch pieces.Heat wok until very hot. Add 3 tablespoons vegetable oil tilt wok to coat side. Add red pepper flakes, bean sauce, garlic and gingerroot stir-fry 5 seconds. Add lamb stir-fry 2 minutes or until brown. Add soy sauce and green onions stir-fry 30 seconds.4 servingsFrom "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.