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Cookbook

 

Mongolian Lamb Barbecue

Makes 4 to 6 servings

Mongolian Lamb

Prep Time: 15 minutes
Marinating Time: 1 to 2 hours
Grilling Time: 8 minutes

 

Sauce:
1/3 cup hoisin sauce
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons dry sherry
2 tablespoons rice vinegar
2 tablespoons canola oil
1 tablespoon honey
1 tablespoon minced ginger
1 tablespoon minced garlic
1/2 teaspoon crushed red pepper flakes (optional)

1 boneless leg of lamb, about 2 pounds, trimmed of excess fat,
          cut into 1-1/2-inch cubes
3 red or yellow bell peppers, cut into 1-inch squares

1. To make the marinade: In a medium bowl, whisk the marinade ingredients.

2. Place the lamb in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 1 to 2 hours, turning occasionally. Allow the lamb to stand at room temperature for 20 to 30 minutes before grilling.

3. Remove the lamb from the bag and discard the marinade. Skewer the lamb alternately with the bell pepper squares. Grill the skewers over Direct Medium heat until cooked to desired doneness, about 8 minutes for medium-rare, turning occasionally. Serve warm.

Buy the Book!

 

from:
Weber's Real Grilling Cookbook
by Jamie Purviance
Sunset Publishing Corporation
Softcover, 304 pages, $24.95
ISBN: 0376020466
Recipe reprinted by permission.

 

Weber's Real Grilling Cookbook

Recipes

 


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This page created May 2005


 

 
 

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