Mongolian Lamb

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 2 garlic cloves, crushed
  • 2 teaspoons finely grated ginger
  • 60 ml (


  1. Combine the garlic, ginger, rice wine, soy sauce, hoisin sauce and sesame oil in a large non-metallic bowl. Add the lamb and toss well to coat in the marinade. Cover with plastic wrap and marinate in the fridge overnight.
  2. Heat a wok over high heat, add 1 tablespoon