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Grilled Lamb Mongolian Style

Flavors.of.Asia's picture
  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
  Spinach 1 Pound
  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.
Close bag.
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.
Drain lamb.
Discard marinade.
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.

Recipe Summary

Main Dish

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Grilled Lamb Mongolian Style Recipe