Mongolian lamb chops with rice salad

Recipes / Salads

Update Mongolian lamb by using chops and serve with Asian rice salad for a new take on an old favourite.

Recipe «Mongolian lamb chops with rice salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 1/4 cup soy sauce, 2 tbsp black bean sauce, 1 tbsp brown sugar, 1/4 cup rice vinegar, 2 garlic cloves, crushed , 8 x 100g lamb chump chops, 2 tsp cornflour, 3 cups cooked jasmine rice , 100g snow peas, trimmed, thinly sliced, 1 1/2 cups bean sprouts, 3 green onions, thinly sliced, 1 small red capsicum, thinly sliced, 1 tbsp sesame oil, Extra sliced green onions, to serve.

Ingredients:

  • 1/4 cup soy sauce 
  • 2 tbsp black bean sauce 
  • 1 tbsp brown sugar 
  • 1/4 cup rice vinegar 
  • 2 garlic cloves, crushed 
  • 8 x 100g lamb chump chops 
  • 2 tsp cornflour 
  • 3 cups cooked jasmine rice 
  • 100g snow peas, trimmed, thinly sliced 
  • 1 1/2 cups bean sprouts 
  • 3 green onions, thinly sliced 
  • 1 small red capsicum, thinly sliced 
  • 1 tbsp sesame oil 
  • Extra sliced green onions, to serve 

Instructions

  1. Combine sauces, sugar, half the vinegar and half the garlic in a large shallow glass or ceramic dish. Add lamb. Turn to coat. Refrigerate for 1 hour.
  2. Heat a chargrill or barbecue plate on medium-high heat. Drain lamb, reserving marinade. Cook lamb for 3 to 4 minutes each side or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Set aside for 5 minutes.
  3. Meanwhile, place reserved marinade in a small saucepan over medium heat. Bring to the boil. Blend cornflour in a small jug with 2 teaspoons cold water. Stir cornflour mixture into marinade. Cook, stirring, until sauce thickens slightly. Remove from heat. Cover.
  4. Combine rice, snow peas, sprouts, onion and capsicum in a medium bowl. Place oil, vinegar and remaining garlic in a small bowl. Whisk until well combined. Season with salt and pepper. Add dressing to salad. Toss gently to combine. Drizzle lamb with sauce. Sprinkle with extra green onions. Serve with rice salad.