21 Reviews of Mongolian Lamb

From: Anke R

On Jan 13, 2005

This is a very nice and quickly prepared dish. I used some left over meat from a roast leg, so I skipped the meat stir frying part. Instead I stir fried some veggies, removed them from the wok and proceeded exactly as stated in the recipe. I added my leftover meat just as the sauce started to thicken (I used meat that was still pink, so it would not be overcooked). I added the garlic/onion mix and just before serving tossed in the stirfried veggies. I'm sure this would be even better with the filet, but since that is practically unaffordable where I live, this makes a perfect way of using leftover lamb without anyone knowing that they are eating leftovers. Thanks for another great recipe Jan.

From: aemilehi

On May 8, 2002

Incredible! It really is! I am no a lamb fan, but hubby is so I am always trying to find something that I like so he isn't deprived. We loved this! The meat is incredibly tender, not gamey at all. The only addition was lots and lots of stir fried sweet onions. Mmmmm!

From: Daydream

On May 22, 2003

This is just my sort of dish, Jan S. Fast, easy, and most importantly, tasty. I think a stir-fried spinach side dish would go well with this. We'll be having it again.

From: FlemishMinx

On Jul 25, 2005

This is super! Prepared just as posted with the exception of using mirin in place of sherry (I was out). Such a pretty, easy to prepare dish; more importantly, with great depth of flavor. Thanks for posting!

From: Gingernut

On Jun 27, 2007

I made this as written, except that I doubled the two sauces (but not the sherry) and added some thinly sliced carrots (with the garlic and onion) and some baby spinach (right at the end). It was delicious! The fillet was expensive, but I really think it was worth it, as it was so tender and the simple sauce was perfect for it. Like Jewelies, this only served the two of us. A real keeper. UPDATE: I made this again, and I still love it. Not sure why we waited so long to repeat it. This time I used "heart smart stir fry strips" as they were on special. I added various veggies, like last time, and also added some shredded cabbage at the very end, letting it cook maybe 30 seconds. It was sooooo good like that!

From: patsypatpat

On Feb 1, 2007

Really really tasty! Was a bit worried after I'd mixed the sauce because I used chinese cooking wine instead of dry sherry and my sweet chili sauce which had lime in it. The smell was very strange indeed! But after I'd mixed everything together it was just great! And I liked the little kick at the back of your mouth after each mouthful! Wonderful! Thanks for the recipe!

From: rosslare

On Oct 29, 2008

From: cyaos

On Jan 14, 2009

This is great and very simple to make on a busy weeknight. I made this with pork tenderloin as I couldn't find any lamb the week I was making it (very hard to come by in cattle country) and it was still fabulous. I can't wait to make it with the lamb. I did double the sauce as we are sauce fanatics and added an extra clove of garlic. I will definitely be making this again - leftovers the next day were even better. Thanks for posting!

From: Alesha

On Nov 22, 2005

The flavour was incredible and it was so easy and quick to make. This is going to become one of our family favourites. Thanks Jan!

From: Monkey Face

On Jul 10, 2006

Tried it this evening, had no sherry, used port, had no sesame seeds used pine nuts had everything else tho,!! It was delicious, I will definately cook this recipe again. Thanks!