Crispy Miongolian lamb

[springbulbs]

I remember getting a Chinese takeaway many years ago and loved the Crispy Mongolian Lamb.

I would like to have a go at cooking it myself and have Googled a few different recipes.

The problem is they all seem to use a different cut of Lamb, either Shoulder of lamb, Breast, Fillet, Joint, unrolled breast.

Which one would you use if trying to get that authentic texture and taste?
I always assumed it was so crispy because it had a layer of fat, I do not know if that is correct or not.
I do not mind fat as I am not on a diet and it is not something I will be coking and eating very often.

Thanks for any advice.

 

[epicuric]

I don't know the recipe but from how you describe it I would think breast would be more likely to give you crispy result.

 

[sidevalve]

Sounds good - What's the recipe ??!!!

 

[winterybella]

Crispy lamb is not something I prefer but would go with chops like I saw in the first thing I found on my Google search. I honestly never really thought of where the chops came from but I suppose it's either rib or shoulder.

https://www.nigella.com/recipes/crispy-lamb-chops

 

[Diane Lane]

You could probably try looking up that particular restaurant, if you remember the name of it, and 'copycat' recipe, and see if it described which cut of meat they use. If that fails, you could always call the restaurant directly. I love lamb, but have never had that recipe in particular. If you do find a recipe that works for you, please share, so we can consider making it as well.

 

[springbulbs]

epicuric, maybe you are right, thanks.

Sidevalve I have saved 3 links with the recipes, am I allowed to post the links to other site here?

Thanks winterybella, I am not sure if chops would be suitable, the cut of Lamb was thicker than chops normally are, at least the chops in my local supermarket

Diane the take away was in Devon when I lived there, not sure if it is still trading now, I live a long distance from there at the moment.
Let me know if I can post links or not, if not I will cut and paste the ingredients list and cooking instructions.

It really was lovely, I also like Crispy Duck with pancakes, Hoi Sin sauce, sliced cucumber and spring onions but the Crispy Mongolian Lamb really surprised me.

 

[kgord]

Lamb is not very popular here in the United States and it is kind of hard to find and expensive Now in the Spring is when most of it is sold. I have never seen it for sale in Chinese restaurants. I guess they may have it in more authentic places. It is hard to say. It sounds good though.

 

[Morning Glory]

I'd say use breast of lamb. Its unlikely you will exactly replicate the dish you had, but there are a few pointers. Its rather similar to crispy Chinese duck. You need to cook the lamb in the oven for a long time in a spicy mixture (soy sauce, 5 spice, garlic, ginger I think are essential - plus other optional spices). Then shred the lamb and crisp it under the grill. Save the cooking juices and reduce if necessary to serve as a sauce. Having looked at a number of recipes, this one seems to be about right:
http://aroundbritainwithapaunch.blogspot.co.uk/2010/02/crispy-mongolian-lamb-pancakes.html

 

[Corzhens]

Maybe you can relate it with the beef that we cook. It is the crispy beef ribs that is marinated in a mix of soy sauce and spices particularly black pepper and crushed garlic. After marinating for 1 hour, it is deep friend to have that crispy texture. Another way is to boil the beef ribs with the concoction of soy sauce and spices. Maybe pressure cooker is better to use for it. When the beef is tender then you can fry. But you need a special gravy to give it more taste because sometimes the beef becomes bland after frying. I guess that would do with the lamb.