Mongolian Grilled Lamb Loin Chops

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!

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.

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.

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.

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.

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. Enjoy!

Mongolian Grilled Lamb Loin Chops

Not your traditional grilled lamb loin chops. These lamb loin chops are marinated and grilled to perfection, topped with a red pepper sauce and cilantro.

5 from 4 votes

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Course: Dinner, Main

Cuisine: Asian, Mongolian

Keyword: grilled lamb recipe, marinated lamb recipe, mongolian lamb

Prep Time: 4 hours

Cook Time: 14 minutes

Total Time: 4 hours 14 minutes

Servings: 8 chops

Calories: 277kcal

Author: Kevin Is Cooking

Ingredients

• 1 lb lamb loin chops
• 4 tbsp vegetable oil
• 4 tbsp soy sauce
• 2 tbsp rice wine vinegar
• 2 tbsp honey
• 1 tbsp black bean paste
• 1 tbsp red chili paste
• 2 tsp ground ginger
• 1 tsp white pepper
• 1/2 tsp sesame oil
• 3 garlic cloves crushed
• 2 red bell peppers
• cilantro

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.

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.

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

Have you made this recipe? Let me know on InstagramTag @KevinIsCooking and hashtag me #keviniscooking!