Mongolian Lamb Barbecue


by: Yolanda

For cooking mongolian lamb, one should typically follow the asian method though one can make it in different ways if one were to try various international styles.


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serves: 4-6

1 boneless leg of lamb (about 2 pounds, trimmed of excess fat, cut into 1 1/2-inch cubes)

3 red or yellow bell peppers (cut into 1-inch squares)


1/3 cup hoisin sauce

2 tablespoons oyster sauce

2 tablespoons soy sauce

2 tablespoons dry sherry

2 tablespoons rice vinegar

2 tablespoons canola oil

1 tablespoon honey

1 tablespoon minced ginger

1 tablespoon minced garlic

1/2 teaspoon crushed red pepper flakes [optional]

Nutrition Facts
Mongolian Lamb Barbecue

Servings Per Recipe: 4

Amount per Serving

Calories: 701

  • Total Fat: 46.9 g
  •     Saturated Fat: 17.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 157.3 mg
  • Sodium: 1226.9 mg
  • Total Carbs: 23.8 g
  •     Dietary Fiber: 2.9 g
  •     Sugars: 15.4 g
  • Protein: 43.6 g

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1.  To make the marinade: In a medium bowl, whisk the marinade ingredients.

2.  Place the lamb in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 1 to 2 hours, turning occasionally. Allow the lamb to stand at room temperature for 10 to 30 minutes

3.  Before grilling.

4.  Remove the lamb from the bag and discard the marinade. Skewer the lamb alternately with the bell pepper squares. Grill the skewers over Direct Medium heat until cooked to desired doneness, about 8 minutes for medium-rare, turning occasionally. Serve warm.

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