Historically, Mongolians usually eat mutton rather than lamb; and it is usually seasoned with just salt & garlic, and then grilled over an open fire. However, Mongolia’s close proximity to China has influenced many Mongolian recipes combining many different flavors to enhance the basic taste of lamb. Start the spring season with this updated version of Mongolian grilled mutton that substitutes lamb for mutton.
Prep: 4 hrs
Cook: 1 hr
Yields: 2 Servings
2 Boneless, butterflied Leg of Lamb
For the Marinade
6 Cloves of finely minced fresh Garlic
3 Tbs. Chinese Hoisin Sauce
3 Tbs. Chinese Ground Bean Sauce
4 Tbs. Honey
3 Tbs. BeaverBrand Jalapeno Mustard
¼ Cup Light Soy Sauce
¼ Cup Shaoxing Wine, Sake, or Dry Sherry
¼ Cup fresh Orange Juice
¼ Cup Olive or Canola Oil
½ Tsp. Chinese 5 spice powder
2 Tbs. Sichuan Peppercorns ground in a spice grinder or with a mortar & pestle
1Combine the Marinade ingredients and marinate the lamb in a plastic bag for 4 hours in a refrigerator.
2Remove the lamb from the bag and reserve the marinade. Bring to room temperature.
3Grill on indirect heat on a gas or charcoal grill for approximately 45 minutes on each side. Baste with the reserved marinade every 10 minutes.
4Cook to an internal temperature of 145 degrees for medium rare, 160 for medium, 175 for well.