Best Mongolian Leg Of Lamb Recipes

Mongolian Lamb in Slow Cooker image

Provided by Wendys Kitchen

Categories Lamb/Sheep

Time 6h

Yield 6 serving(s)

Number Of Ingredients 14

500 g lean lamb (boneless)
2 red onions (chopped )
1 oil, for cooking
1 egg (lightly whisk with fork)
2 tablespoons soy sauce
2 teaspoons brown sugar
3 teaspoons cornflour
1/2 teaspoon bicarbonate of soda
1 tablespoon garlic (crushed)
1 tablespoon sweet chili sauce
1 tablespoon hoisin sauce
1/2 teaspoon chinese five spice herbs
1/2 teaspoon ginger (from jar)
1/2 fresh leek

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.

Nutrition Facts : Calories 286.7, Fat 16.3, SaturatedFat 6.6, Cholesterol 112.7, Sodium 597.9, Carbohydrate 9.6, Fiber 1.2, Sugar 4.5, Protein 24.2

Mongolian Lamb image

Provided by Peter J

Categories Lamb/Sheep

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

500 g lamb tenderloin
2 teaspoons sugar
2 tablespoons dark soy sauce
1 small egg, beaten
1/2 teaspoon bicarbonate of soda (baking soda)
2 teaspoons cornflour (cornstarch)
5 tablespoons peanut oil
3 small onions, cut into quarters
1 spring onion, finely sliced (scallion)
2 large garlic cloves, finely chopped
1/2 teaspoon five-spice powder
1 tablespoon hoisin sauce
1 tablespoon ground bean sauce (mor sze jeung)
1 teaspoon chili bean sauce
1 tablespoon Chinese wine (or dry sherry)

Steps:

Partially freeze lamb so it's easier to cut and then slice paper thin.
Soak lamb in cold water for 30 minutes.
Rinse well under cold running water, drain and squeeze out excess moisture.
Mix salt, soy sauce, egg, bicarbonate of soda (baking soda) and cornflour (cornstarch) in a medium bowl.
Add lamb to the bowl and mix well. Add one tablespoon of peanut oil, mix again, and leave to marinate in refrigerator for two hours.
Heat one tablespoon of peanut oil in a wok over medium-high heat and stir fry onion wedges and spring onion (scallion) for one minute. Remove and place aside.
Heat remaining three tablespoons of peanut oil in the wok swirling to cover the surface.
Stir fry garlic for 5 seconds.
Add lamb and stir fry over high heat tossing constantly until brown.
Add all sauce ingredients except the wine and toss a couple of times.
Return onion and spring onion to the wok. Pour wine around the outside of the wok so it sizzles, mix and serve at once over rice.