Mongolian Lamb Recipe

Marinate the Lamb

In a large bowl, combine soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, and black pepper. Mix well.

Prepare the Lamb

Add the lamb shoulder to the marinade, ensuring it's well coated. Cover and refrigerate for at least 2 hours, preferably overnight.

Grill the Lamb

Preheat a grill or barbecue to medium-high heat. Remove lamb from the marinade and grill for about 4-5 minutes per side, or until it reaches desired doneness.

Rest and Slice

Once cooked, let the lamb rest for 10 minutes before slicing. Garnish with chopped green onions before serving.

Prepare the Vegetables

In a large bowl, combine the assorted bell peppers, zucchini slices, and red onion wedges.

Season the Vegetables

Drizzle olive oil over the vegetables and season with salt, black pepper, and herbes de Provence. Toss to coat evenly.

Grill the Vegetables

Place the seasoned vegetables on a grill and cook for about 8-10 minutes, turning occasionally, until they are tender and have grill marks.

Boil the Potatoes

Wash and peel the Yukon Gold potatoes. Place them in a pot of salted water and bring to a boil. Cook until fork-tender, about 15-20 minutes.

Drain and Cool

Drain the potatoes and let them cool slightly. Once cool enough to handle, cut them into thick slices.

Fry the Potatoes

In a skillet, melt butter over medium heat. Add the potato slices and sprinkle with garlic powder, salt, and black pepper. Fry until golden brown and crispy on both sides, about 5-7 minutes.