Mongolian BBQ Lamb Chop Recipe
I’ve uncovered the secret to restaurant-quality Mongolian BBQ lamb chops, and I can’t wait to share it with you! These juicy, French-cut chops get slathered in a sticky-sweet glaze that’s absolutely irresistible. The blend of hoisin, oyster sauce, and chilli-garlic creates that perfect balance of savory and sweet that’ll have everyone asking for seconds. It’s easier than you might think, and the results are truly spectacular. Want to know how I do it?
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Why You’ll Love These Mongolian Barbecue Lamb Chops
These Mongolian barbecue lamb chops will absolutely revolutionise your dinner routine with their irresistible blend of savory and sweet flavours.
I’ve perfected this recipe to deliver that restaurant-quality experience right in your kitchen!
The flavour profiles here are next-level – think rich hoisin and oyster sauce mingling with spicy chilli-garlic for that authentic Mongolian kick.
It’s sweet, savoury, and just a touch spicy all at once.
What I love about the cooking technique is how simple yet effective it is.
You’ll get perfectly seared chops in just 2 minutes per side, then finish them in that gorgeous glaze.
The quick pan-frying seals in juices while the sauce caramelises for that mouthwatering finish you’ll crave again and again.
What Ingredients are in Mongolian Barbecue Lamb Chops?
These Mongolian barbecue lamb chops call for a delicious blend of Asian-inspired ingredients that create the perfect balance of sweet, savoury, and spicy flavours.
The magic of this recipe lies in how these simple ingredients transform into such a complex-tasting glaze. I’m absolutely mad about how the hoisin and chilli-garlic sauce work together to create that authentic Mongolian barbecue flavour profile that’s simply irresistible on juicy lamb chops.
- 8 lamb chops, French cut, 2-inch thick
- 2 teaspoons salt
- 1/2 teaspoon white pepper
- 2 tablespoons oil
- 4 tablespoons hoisin sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Chinese rice wine
- 4 tablespoons chilli-garlic sauce
- 1 tablespoon minced garlic
When shopping for your ingredients, quality matters tremendously with the lamb chops. Look for well-marbled cuts with a nice layer of fat for the best flavour.
The French cut presentation makes them look quite posh when served. For the sauces, you can find hoisin, oyster, and chilli-garlic sauce in the international aisle of most supermarkets, but if you’re after the most authentic flavour, pop into your local Asian grocer.
The Chinese rice wine (Shaoxing) gives a lovely depth, but if you can’t source it, dry sherry makes a reasonable substitute in a pinch.
How to Make these Mongolian Barbecue Lamb Chops
To prepare these magnificent Mongolian barbecue lamb chops on your BBQ, start by brushing 2 tablespoons of oil onto your 8 French-cut lamb chops and season them generously with 2 teaspoons of salt and 1/2 teaspoon of white pepper. Let them rest for about 15 minutes at room temperature, this gives the seasoning time to penetrate the meat and ensures more even cooking.
While the chops are resting, prepare your glaze by mixing together 4 tablespoons of hoisin sauce, 2 tablespoons of oyster sauce, 1 tablespoon of Chinese rice wine, 4 tablespoons of chilli-garlic sauce, and 1 tablespoon of minced garlic in a small bowl. The fragrance alone will have you salivating!
For direct grilling, preheat your BBQ to medium-high heat (about 200-220°C). Place your lamb chops directly over the heat and grill for approximately 2-3 minutes per side for medium-rare, a bit longer if you prefer them more cooked. The beauty of lamb chops on the BBQ is that lovely caramelisation you get, creating a perfect crust while keeping the inside juicy and tender.
Once they’ve achieved that gorgeous sear, move them to a cooler part of the grill to rest. In a small heat-proof saucepan placed on the BBQ, bring your sauce mixture to a gentle boil. You could also use a plancha or fire plate attachment if your BBQ has one, which works brilliantly for reducing sauces.
Return the rested lamb chops to the BBQ over indirect heat and brush them generously with the thickened glaze, turning once to coat both sides. Allow them to cook for another minute on each side, just long enough for the glaze to caramelise slightly but not burn (the sugars in hoisin sauce can catch quickly).
The result? Spectacularly sticky, sweet-spicy lamb chops with that unmistakable Mongolian barbecue flavour that’s rich and complex. The high heat of the BBQ adds an extra dimension of smoky goodness that you simply can’t achieve in a pan.
Serve these beauties immediately, perhaps with some extra sauce on the side for dipping. They’re absolutely divine with a side of grilled vegetables or a fresh Asian-inspired slaw.
Mongolian Barbecue Lamb Chops Substitutions and Variations
- Direct grill lamb chops over medium-high heat for 2-3 minutes per side.
- Finish with indirect heat until desired doneness.
- For a smokier flavour, add wood chips while cooking.
- Alternative: use the fire plate (plancha) to sear chops before glazing.
On Ozpig & Big Pig Stoves:
- Direct grill over hot coals for the initial sear.
- For extra flavour, use charcoal cooking method instead of gas.
- Use the plancha surface for even browning and caramelisation of the sauce.
- Can be finished in the oven attachment for more controlled cooking.
On a Pit Barrel Cooker:
- Direct grill for quick cooking and nice char marks.
- For thicker chops, try the hanging method for even cooking.
- Use skewer cooking for smaller cuts.
- Add wood chips for a smoky undertone to complement the Asian flavours.
For all BBQ methods, prepare the sauce separately and brush onto chops during the final minutes of cooking to prevent burning. Additionally, using Monolith Pro Series equipment can enhance your grilling experience with its high-quality features.
What to Serve with Mongolian Barbecue Lamb Chops
Complementary side dishes enhance Mongolian barbecue lamb chops from merely delicious to absolutely unforgettable.
When I’m serving these flavoursome chops, I always consider side dishes that balance the rich, sweet-spicy flavour profile.
Here are my favourite flavour pairings that’ll make your meal complete:
- Jasmine rice or coconut rice to soak up that incredible sauce
- Stir-fried bok choy with garlic for a fresh, green counterpoint
- Quick-pickled cucumber salad with rice vinegar to cut through the richness
- Steamed dumplings for an authentic Asian-inspired feast
I find these sides create the perfect harmony with the bold flavours of the lamb.
Trust me, your guests will be impressed by how thoughtfully you’ve rounded out the meal!
Final Thoughts
After perfecting this Mongolian BBQ lamb chop recipe, I’m confident you’ll add it to your regular rotation of impressive dishes.
The cooking techniques are straightforward, but the results are restaurant-quality every time.
What I love most about these chops is how the flavour profiles build in layers – from the savoury hoisin base to the hint of garlic and that perfect kick of chilli sauce.
It’s incredible how a few minutes in a hot pan can change simple ingredients into something so special.
Don’t worry if you’re new to French-cut chops.
The beauty of this dish is its forgiveness. As you practise, you’ll develop your own timing and preferences.
Trust your instincts and enjoy the process – that’s what makes cooking such a joy!
Frequently Asked Questions
Can I Marinate the Lamb Chops Overnight?
Like a midnight feast for meat, I’d absolutely recommend marinating these lamb chops overnight. The marinade flavours will penetrate deeper, creating more tender, flavoursome results. Just refrigerate them properly throughout.
How Do I Achieve Medium-Rare Doneness With This Recipe?
For medium-rare lamb chops, I would reduce the cooking time to just 1 minute per side. Watch the cooking temperatures carefully, then let the meat rest for 5 minutes before serving with the glaze.
Is This Recipe Actually Mongolian in Origin?
I would say no, despite the name, this dish isn’t authentically Mongolian. Surprisingly, 90% of “Mongolian” restaurant dishes have Chinese culinary influences rather than roots in actual Mongolian history, including this hoisin-based recipe.
Can I Cook These Lamb Chops on an Outdoor Barbecue?
Yes, I would absolutely recommend outdoor grilling these lamb chops! The barbecue techniques would work perfectly, creating beautiful char marks and a smoky flavour while maintaining the delicious glaze from the recipe.
How Long Do Leftovers Last in the Fridge?
I would love to ignore food safety, but leftover lamb chops should be stored in an airtight container and consumed within 3-4 days. I would recommend refrigerating them immediately after cooling down.
