loved this! used lamb rump. didnt wash it, cause I missed that bit ...sorry.<br/>made up the marinade and it was in there for 36 hours, cooked it up for the brother in law, with some steamed rice, and we licked the plates! I couldnt fine ground bean sauce, so I just left it out. (I did look, but I live in the "bush")<br/>I think this meat would be a wonderful filling for a steamed bun too!<br/>thanks Peter, made for Aussie swap may 2013
This truly is a beautiful recipe which results in amazingly tender lamb - and gotta love recipes where you don't have to buy any ingredients except the meat! I used a backstrap and thought this was a lovely dinner - subtle and full flavoured all at once. Served with stir fried veggies and rice, thanks for posting!
This was truely excellent... the lamb was so tender it just melted in the mouth... perfect blend of flavours... this is definately a winner.... the best mongolian lamb Ive ever tasted!