Mongolian Lamb Chops

May 29, 2023May 29, 20230 13
Mongolian Lamb Chops recipe: a succulent and flavorful dish
in Lamb

Prep

15 min

Cook

15-20 min

Ready In

30-35 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

8 lamb chops , French cut 2-inch thick
2 teaspoons salt
1/2 teaspoon white pepper
2 tablespoons oil
4 tablespoons hoisin sauce
2 tablespoons oyster sauce
1 tablespoon chinese rice wine
4 tablespoons chili-garlic sauce , Thai sweet
1 tablespoon garlic , minced

Nutrision Information

Servings Per Recipe
4
Calories
424
Sugar
3g
Fat
28g
Mongolian Lamb Chops are a dish that comes from Northern China and Mongolia. Traditionally made with lamb shoulder, this recipe uses lamb chops for a more elegant presentation. The flavors of hoisin sauce, oyster sauce, chili-garlic sauce and chinese rice wine meld together to create a sweet, salty, and savory flavor profile that is characteristic of Mongolian cuisine. Served with steamed rice and vegetables, this dish is a hearty and satisfying meal that is perfect for any occasion.

Instructions

1.Preheat the oven to 400°F.
2.Rub the lamb chops with salt, pepper, and oil.
3.In a small bowl, mix together the hoisin sauce, oyster sauce, chinese rice wine, chili-garlic sauce, and garlic.
4.Brush the sauce onto the lamb chops, coating them well.
5.Arrange the lamb chops on a baking sheet and bake for 15-20 minutes or until cooked to your liking.

PROS

The Mongolian Lamb Chops are tender, flavorful, and easy to make.

They are perfect for entertaining guests or for a special dinner at home.

CONS

The lamb chops are high in calories and fat, and may not be suitable for those on a low-fat or low-calorie diet.

Lamb can also be expensive and may not be accessible to everyone.

HEALTH & BENEFITS

Lamb is a good source of protein, vitamins, and minerals.
It is particularly high in vitamin B12 and iron, which are important for energy production and healthy blood.
However, lamb is also high in saturated fat and calories, so it should be consumed in moderation.

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