Grilled Lamb Mongolian Style
|Boneless lamb||2 Pound|
|Water||1⁄2 Cup (8 tbs)|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Dry sherry||3 Tablespoon|
|Sliced green onion||2 Tablespoon|
|Whole black peppercorns||3 , crushed|
|Star anise/1/2 teaspoon aniseed||1|
|Garlic||1 Clove (5 gm), minced|
|Green onions||12 , cut in 2-inch lengths|
Partially freeze lamb; thinly slice into bite-size strips.
Place lamb in plastic bag.
Combine water, soy sauce, sherry, thinly sliced green onion, crushed peppercorns, anise or aniseed, and garlic; pour over lamb.
Marinate 1 to 2 hours in refrigerator.
To make a foil pan to set atop grill, tear off a piece of 18-inch-wide heavy-duty foil twice the length of grill.
Fold in half crosswise for a double thickness.
Turn up all edges of foil 1 1/2 inches.
Miter corners securely and fold tips of corners toward inside for added strength.
Lightly grease pan.
Position on grill over hot coals.
Place enough lamb, spinach, and green onion pieces on foil pan to fill pan in a single layer; grill about 10 minutes or till desired doneness, turning occasionally.
Repeat with remaining lamb, spinach, and onion pieces.