Mongolian-style Smoked Lamb

Ingredients

In this Mongolian adaptation, the traditional Icelandic hangikjöt is transformed into a Mongolian-style smoked lamb dish. The original dish is typically prepared by smoking lamb over birch wood, while Mongolian cuisine is known for its bold flavors and use of spices such as garlic, ginger, and chili. The Mongolian-style Smoked Lamb incorporates these spices into the marinade, adding a unique twist to the traditional Icelandic dish. We alse have the original recipe for Hangikjöt, so you can check it out.

• 1.5 kg (3.3 lbs) smoked lamb 1.5 kg (3.3 lbs) smoked lamb
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons ginger, grated 2 tablespoons ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce 1 tablespoon hoisin sauce
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon chili flakes 1 teaspoon chili flakes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 green onions, sliced (for garnish) 2 green onions, sliced (for garnish)
• Sesame seeds (for garnish) Sesame seeds (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 4g, 2g
• Protein: 38g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the minced garlic, grated ginger, soy sauce, hoisin sauce, honey, chili flakes, and vegetable oil. Mix well to create the marinade.
3. 3.
   Place the smoked lamb in a roasting pan and pour the marinade over it, ensuring it is evenly coated.
4. 4.
   Cover the roasting pan with aluminum foil and place it in the preheated oven.
5. 5.
   Roast the lamb for approximately 1 hour, or until it reaches an internal temperature of 60°C (140°F).
6. 6.
   Remove the foil and increase the oven temperature to 220°C (425°F). Roast for an additional 10-15 minutes, or until the lamb develops a slightly crispy exterior.
7. 7.
   Once cooked, remove the lamb from the oven and let it rest for 10 minutes before slicing.
8. 8.
   Garnish with sliced green onions and sesame seeds before serving.

Treat your ingredients with care...

• Smoked lamb — If you cannot find smoked lamb, you can use regular lamb and add liquid smoke to the marinade for a smoky flavor.

Tips & Tricks

• For an extra kick of heat, add more chili flakes to the marinade.
• Serve the Mongolian-style Smoked Lamb with steamed rice or noodles for a complete meal.
• If you prefer a milder flavor, reduce the amount of ginger and chili flakes in the marinade.
• Make sure to let the lamb rest before slicing to allow the juices to redistribute and ensure a tender result.
• Leftover Mongolian-style Smoked Lamb can be used in stir-fries or sandwiches for a delicious twist.

Serving advice

Serve the Mongolian-style Smoked Lamb as the main course of a Mongolian-inspired feast. Pair it with steamed rice, stir-fried vegetables, and a side of Mongolian-style dumplings for a complete and satisfying meal.

Presentation advice

Arrange the sliced Mongolian-style Smoked Lamb on a platter, garnished with sliced green onions and sesame seeds. Serve it alongside the side dishes and sauces for an enticing presentation.