Wednesday, June 1, 2011

Not Quite Mongolian Barbecue

When I think of Mongolian food, I think of Mongolian barbecue first - meat, veggies, and sauces stirfried on a huge round skillet. I've also heard stories about amazing Mongolian lamb, and the climate doesn't seem particularly suited to vegetables. In the mood for lamb, I came across a recipe for Mongolian lamb with spring onions. It was meant to be boneless chunks of lamb stir-fried with chunks of spring onion, garlic, and chile paste, but I decided to use lamb chops on my charcoal grill and cook outside. I  marinated the lamb as I was supposed to, but added a little chile paste. For the onions, I left them whole and marinated them in olive oil, sesame oil, garlic, salt, and white pepper. None of it was especially strongly flavored, but it was all delicious. I made a rookie mistake with the grill, though: I didn't let it burn long enough before putting food on it, so there were more flames than I would have liked and the lamb was definitely overdone.

Mongolian Lamb with Spring Onions

About 3/4 lb lamb meat
1 tablespoon dark soy sauce
1 tablespoon red wine vinegar
1/2 teaspoon brown sugar
1/2 teaspoon sesame oil
1/2 teaspoon chile paste

6 spring onions, trimmed and with the outer layer removed
2 tbsp olive oil
1 tsp sesame oil
2 cloves of garlic, crushed or chopped fine
salt and white pepper to taste

Marinade the meat in the top ingredients and the onions in the bottom ingredients for at least 20 minutes (I think they could have stood to marinate longer). Grill lamb about 5 minutes per side. Let the onions get brown on the outside, then move them off to the side of the grill to bake.

1 comment:

  1. That looks like an ear. A little lamb ear.

    You're a monster.