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Genghis Khan Barbecue




Source of Recipe


1 World Recipes


List of Ingredients




The Khan Marinade:
• 2 tablespoons rice wine
• 1 tablespoon soy sauce
• 2 tablespoons minced leeks
• 1 teaspoon sugar
• 2 teaspoons sesame oil
• 2 teaspoons minced garlic
• 3 jalapeño chiles, stems and seeds removed, minced
• 1/4 teaspoon white pepper

The Lamb:
• 1 1/2 pounds lamb, sliced 1 1/2-inches thick

Red Wine Chile Dipping Sauce:
• 1/3 cup dry red wine
• 1 green onion, minced including the green
• 1 jalapeño chile, stem and seeds removed, minced
• 2 teaspoons chile oil (chiles steeped in vegetable oil)
• 1 clove garlic, minced

Chile Garlic Dipping Sauce:
• 1 tablespoon rice wine vinegar (or substitute 2 tablespoons rice wine)
• 4 red serrano or jalapeño chiles, seeds and stems removed, minced
• 4 cloves garlic, chopped
• 1 teaspoon sugar
• 1 teaspoon peanut oil

The Vegetable Barbecue:
• 12 cremini or button mushrooms
• 1 leek, cut in 3-inch lengths, then cut in strips
• 4 green onions, cut in 3-inch lengths
• 1 small bell pepper, thickly sliced
• 1/4 pound edible pea pods
• 2 jalapeño chiles, stems and seeds removed, cut in strips



Recipe



Combine all ingredients for the marinade in a blender or food processor and puree until smooth. Place the lamb in a glass dish and pour the marinade over it, coating it thoroughly. Marinate the meat for 3 to 4 hours, covered, in the refrigerator.

Combine all the ingredients for the dipping sauces in two bowls and allow to sit at for at least an hour to blend the flavors. Place the ingredients for the sauces in a blender or food processor in two batches and process until smooth. (Rinse out the blender between uses.)

Drain the lamb and transfer the leftover marinade in a saucepan. Simmer the marinade for 20 minutes. Toss the vegetables in the marinade and transfer to a vegetable grilling basket.

Over a medium fire, grill the lamb and the vegetables. The lamb should be cooked until medium rare about 10 to 12 minutes, then cut open a sample to check for doneness. The vegetables should be shaken often and cooked until easily pierced with a knife, about 15 minutes.

Serve the lamb and vegetables with the rice and the dipping sauces on the side. Of course, you can pour the dipping sauces over the entire meal.

Variation: Thread the meat and vegetables on skewers to grill.

Yield: 4 to 6 servings