Mongolian barbecued lamb chops from Big Small Plates (page 86) by Cindy Pawlcyn and Erasto Jacinto and Pablo Jacinto

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Notes about this recipe

  • L.Nightshade on September 05, 2013

    I made this with wonderful chops from Oregon lambs, nicely Frenched by our butcher. I used a blend of chile-garlic sauce and chopped fermented black beans in the marinade, everything else as written. I also made the mustard sauce as written, even though it seemed to call for a lot of sugar. Great dish, great marinade. Definitely many flavor notes in the finished product, and they all work well together. I think I'll use it next on a pork tenderloin.

  • JoanN on July 21, 2013

    Terrific. Marinade would be outstanding on ribs and satays. Made in a cast iron grill pan and that worked out just fine, although I'm sure it would be even better on a charcoal grill.

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