3 Reviews

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

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mummamills May 20, 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!

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currybunny August 23, 2007

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!

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kyrandia August 07, 2007
Mongolian Lamb