What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 6943297 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Mongolian Barbecued Lamb


Mongolian Barbecued Lamb
1 large boneless leg of lamb
salt and freshly ground black pepper, to taste
3 Tablespoons finely crushed garlic
1 Tablespoon finely grated ginger
3 Tablespoons paprika
1/4 cup vegetable oil
2 teaspoons sesame oil
1/3 cup sliced almonds
1/3 cup sesame seeds
3/4 cup finely chopped cilantro
1. Rub the lamb with salt and pepper.
2. Mix the garlic, ginger, and paprika with the oils, blending thoroughly. With a sharp knife, make a series of fine slits in the lamb and brush the oil and spice mixture over the meat. Allow it to marinate covered, in the refrigerator, for at least two hours before cooking. Turn frequently and baste the meat while marinating.
3. Preheat a grill (with coals that are white hot, recommended). Place the lamb on a spit and cook turning frequently, basting the meat evenly every ten minutes. When cooked to desired doneness, cut it into thin slices.
4. Sprinkle with sliced almonds, sesame seeds, and chopped cilantro.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720