Mongolian Leg Of Lamb Recipes

TRADITIONAL MONGOLIAN HOT POT WITH LAMB

Steps:

• Cut the lamb into paper-thin rectangular slices. Slice the bean curd.
• Wash, drain, and chop the vegetables. Prepare any side dishes that you are planning to serve.
• Lay the lamb, chopped vegetables, and side dishes on separate platters on the table. Place the dipping sauces on the table in small individual bowls. Make sure each guest has a complete place setting, including a dipping fork (color-coded if possible) and a small bowl for placing the cooked food.
• Bring the broth with the dark soy sauce to a boil, and add the ginger and green onion. Transfer enough broth so that the fondue pot is approximately 2/3 to 3/4 full. (How much broth you need will depend on the size of the fondue pot.)
• Place the fondue pot on the burner, and keep it simmering throughout the meal. Keep the remaining broth warming on the stovetop.
• To serve, invite guests to spear the food with a dipping fork and cook briefly in the broth until cooked, then dip the cooked food in the sauces as desired.
• Use a dipping basket to cook the vegetables in batches in the hot broth and ladle out into the soup bowls. Cook the noodles and serve at the end of the meal.

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.

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.