Ingredients with Measurements:
- 2 lbs lamb chops
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup hoisin sauce
- 1/4 cup rice vinegar
- 1/4 cup vegetable oil
- 2 tbsp minced garlic
- 2 tbsp minced ginger
- 1 tsp red pepper flakes
- Salt and pepper to taste
Special equipment needed:
- Grill
Step-by-step instructions:
1. In a large bowl, whisk together soy sauce, brown sugar, hoisin sauce, rice vinegar, vegetable oil, minced garlic, minced ginger, red pepper flakes, salt, and pepper.
2. Add lamb chops to the marinade and toss to coat. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat grill to medium-high heat.
4. Remove lamb chops from marinade and discard excess marinade.
5. Grill lamb chops for 3-4 minutes per side, or until desired doneness is reached.
6. Remove from grill and let rest for 5 minutes before serving.
- Time:
Preparation time: 10 minutes
- Marinade time: 2 hours or overnight
- Cooking time: 8-10 minutes
Temperature:
- Grill temperature: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 440
- Fat: 28g
- Carbohydrates: 14g
- Protein: 33g
Substitutions for ingredients:
- Soy sauce: tamari or coconut aminos
- Brown sugar: honey or maple syrup
- Hoisin sauce: oyster sauce or barbecue sauce
- Rice vinegar: apple cider vinegar or white wine vinegar
- Vegetable oil: canola oil or olive oil
- Lamb chops: beef or pork chops
Variations:
- Add sliced onions and bell peppers to the marinade for a grilled Mongolian lamb kabob.
- Use the marinade for grilled Mongolian chicken or shrimp.
Tips and tricks:
- Make sure to let the lamb chops rest before slicing to retain their juices.
- Brush the grill grates with oil before grilling to prevent sticking.
- Serve with steamed rice and stir-fried vegetables for a complete meal.
Storage instructions:
- Store leftover grilled Mongolian lamb in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve on a platter with sliced green onions and sesame seeds.
Garnishes:
- Sliced green onions and sesame seeds.
Pairings:
- Serve with a glass of red wine, such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
- Steamed rice and stir-fried vegetables.
Troubleshooting advice:
- If the lamb chops are sticking to the grill, brush the grill grates with oil before grilling.
- If the lamb chops are overcooked, reduce the cooking time or lower the grill temperature.
Food safety advice:
- Marinate the lamb chops in the refrigerator and discard any leftover marinade that has come into contact with raw meat.
- Use a meat thermometer to ensure the lamb chops reach an internal temperature of 145°F.
Food history:
- Mongolian cuisine is known for its use of meat, particularly lamb and beef, and its bold flavors.
Flavor profiles:
- The marinade for grilled Mongolian lamb is sweet, salty, and savory with a hint of spice.
Serving suggestions:
- Serve with steamed rice and stir-fried vegetables for a complete meal.
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Region: Mongolian