MLA Japanese Style Grilled Lamb BBQ
- Prep time 30Min
- Cook time 15Min
- Technique Grill
- Meat Lamb
- Cut Loin
- Serves 100
Experience Hokkaido-style BBQ with Jingisukan, thinly sliced lamb grilled with crisp vegetables and a savoury-sweet GKS sauce. A Japanese crowd-pleaser perfect for sharing.
Ingredients
- 5kg sliced lamb (40–50g per person)
- 8–10 onions (2.5–3kg)
- 3–4 heads of cabbage (2.5–3kg)
- 1.5kg bean sprouts
- 1.5kg green bell pepper
- 1.5kg carrot
- 100ml neutral cooking oil
- 2kg GKS sauce
Genghis Khan Sauce (GKS):
- 200g soy sauce
- 150g grated apple
- 100g grated onion
- 100g mirin
- 50g sake
- 20g sugar
- 10g minced garlic
- 10g grated ginger
- Optional: chili flakes to taste
Method
-
Preparation:
- Slice lamb into 5mm thick pieces and marinate with GKS sauce (10% of meat weight). Marinate for 10 minutes.
- Slice onion into 1cm wide vertical strips.
- Roughly chop cabbage.
- Slice carrots thinly, same length as bell peppers.
- Remove bell pepper seeds and slice thinly.
- Rinse bean sprouts.
-
Cooking:
- Heat grill plate and lightly oil.
- Grill lamb until about halfway cooked.
- Add vegetables in order:
- Onion
- Cabbage
- Bean sprouts
- Bell pepper and carrot
- Stir-fry until vegetables are soft.
-
For Plating:
- Serve meat and vegetables in small cups with a balanced portion.
- Drizzle GKS sauce on top before serving.
- Grate yam wasabi using microplane grater and sprinkle to finish.
