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Mongolian lamb chops with rice salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Revamp Mongolian lamb using chops, paired with Asian rice salad for a fresh twist on a classic dish.
Ingredients:
  • 65.63 gm soy sauce
  • 51.60 gm black bean sauce
  • 16.00 gm brown sugar
  • 62.50 ml rice vinegar
  • 8 x 100g lamb chump chops
  • 5.00 gm cornflour
  • 600.00 gm cooked jasmine rice (see note)
  • 100g snow peas, trimmed, thinly sliced
  • 375.00 ml bean sprouts
  • 3 green onions, thinly sliced
  • 1 small red capsicum, thinly sliced
  • 20.00 ml sesame oil
  • Extra sliced green onions, to serve
Instructions:
  • In a large shallow glass or ceramic dish, mix together the sauces, sugar, half of the vinegar, and half of the garlic. Add the lamb and coat it well. Marinate in the refrigerator for 1 hour.
  • Preheat a chargrill or barbecue plate over medium-high heat. Cook the lamb for 3 to 4 minutes on each side, or until cooked to your liking, using the reserved marinade. Place the lamb on a plate, cover loosely with foil, and let it rest for 5 minutes before serving.
  • In a saucepan over medium heat, heat the reserved marinade until boiling. In a small jug, mix cornflour with 2 teaspoons of cold water. Stir the cornflour mixture into the marinade and cook until the sauce slightly thickens. Remove from heat and cover.
  • In a medium bowl, mix together rice, snow peas, sprouts, onion, and capsicum. In a small bowl, combine oil, vinegar, and remaining garlic. Whisk until well blended. Season with salt and pepper. Pour dressing over the salad and toss gently to mix. Drizzle sauce over the lamb, sprinkle with extra green onions, and serve with rice salad.

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