Mongolian Grilled Lamb Loin Chops

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These Mongolian Grilled Lamb Loin Chops are my take on the Mongolian styled barbecue. In the big scheme of things Mongolian cooking is traditionally done on a large, flat circular grill, at least the lore of it’s origin says so, but I am cooking this on my BBQ grill, in the name of good barbecue!

mongolian grilled lamb chop


Don’t hate me, but it’s still sunny here in San Diego and I will grill until I can’t grill no more! But if it’s too cold outside to grill wherever you are at you can always broil these to your liking. Plus, I have to say that these bad boys are out of this world delicious – a must try!

Mongolian barbecue cooking first appeared in Taipei restaurants in 1951 and soon made it’s way to the States around the 1970s. A quick stir fry made in front of people or the do it yourself type grilling restaurants were big. Some are still around I guess.

stacke dmongolian grilled lamb chops on plate

Mongolian Grilled Lamb

For my take on this let’s whisk together the marinade ingredients in a small bowl and pour over lamb loin chops. Cover and refrigerate overnight or at least 4 hours. The longer the better. I usually do this in a large Ziplock bag and turn occasionally while marinating.

basted grilled lamb loin chop

Roast a red bell pepper over an open flame or grill and when blackened place in a brown bag and close tight. Allow to steam for 20 minutes and remove stem, seeds and charred skin. Purée in a blender with 1 tsp of vegetable oil and pinch of kosher salt.

charring red bell pepper over flame

Preheat grill to 400° F. Remove lamb loin chops from marinade and grill to your liking.

Use a brush and after you first turn the lamb chops on the grill, baste with reserved marinade and again before taking off of the grill.

Drizzle the red pepper sauce over the cooked lamb loin chops, sprinkle with chopped cilantro and serve immediately.

grilled lamb chops on plate

These come together quickly, are so tasty and for all the flavor they deliver, look like you spent a lot of time when it’s really all about marinating properly.

The roasted red pepper drizzled over the top and chopped cilantro made this one incredible meal.  I served these with steamed rice and a huge mixed green salad.

For other fantastic lamb recipes, take a look. Enjoy!

pepper sauce and chopped cilantro on grilled lamb
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mongolian grilled lamb chop

Mongolian Grilled Lamb Loin Chops

These Mongolian grilled lamb loin chops get a savory marinade then are grilled to perfection, topped with a red pepper sauce and cilantro.
Servings: 8 chops
Prep: 4 hours
Cook: 14 minutes
Total: 4 hours 14 minutes

Ingredients 

Instructions 

  • Whisk together the marinade ingredients in a small bowl and pour over lamb loin chops. Cover and refrigerate overnight or at least 4 hours. The longer the better. I usually do this in a large Ziploc bag and turn occasionally while marinating.
  • Roast a red bell pepper over an open flame or grill and when blackened place in a brown bag and close tight. Allow to steam for 20 minutes and remove stem, seeds and charred skin. Purée in a blender with 1 tsp of vegetable oil and pinch of kosher salt.
  • Preheat grill to 400° F. Remove lamb loin chops from marinade and grill to your liking. Drizzle the red pepper sauce over the cooked lamb loin chops, sprinkle with chopped cilantro and serve immediately.

Nutrition

Calories: 277kcal | Carbohydrates: 9g | Protein: 10g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 41mg | Sodium: 300mg | Potassium: 216mg | Sugar: 6g | Vitamin A: 930IU | Vitamin C: 38.7mg | Calcium: 14mg | Iron: 1.4mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Dinner, Main
Cuisine: Asian, Mongolian
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!
basted mongolian lamb loin chop

Kevin

Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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