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