Recipe: Paleo Mongolian lamb with kelp noodles

A frozen butterflied leg of lamb started it all. Normally I would have slow-cooked it but I was craving Mongolian lamb. The recipe I’ve used in the past calls for hoisin sauce, which I haven’t bought for ages because of the ingredients. I searched the internet for homemade versions and came across a recipe that sounded easy to duplicate. It called for peanut butter, but I used ABC (almond, Brazil nut and cashew) butter instead with good results.

Mongolian lamb is usually served with steamed rice but I used kelp noodles and Chinese broccoli instead to round off the meal. I’ve introduced a trick I found in the internet for softening the noodles: soaking them in lemon juice and hot water. I know it’s a lot of work (and kelp noodles are not cheap), so feel free to use rice noodles instead (prepared as per the package’s instructions).

Paleo Mongolian lamb with kelp noodles
Adapted from Asian Flavours by Jane Price
Yield: 4-5 servings

Paleo Mongolian lamb on kelp noodles

Ingredients

  • 2 garlic cloves, crushed
  • 2 teaspoons grated ginger
  • 1/4 cup Chinese cooking wine
  • 1/4 cup tamari
  • 2 tablespoons homemade hoisin sauce
  • 1 teaspoon sesame oil
  • 2 tablespoons almond or ABC butter
  • 4 tablespoons tamari
  • 1 kg boned lamb leg, trimmed

Hoisin sauce (adapted from this recipe:

  • 4 tablespoons tamari
  • 2 tablespoons almond or ABC butter
  • 1 tablespoon honey
  • 2 teaspoons rice vinegar
  • 1 garlic clove, finely minced
  • 2 teaspoons sesame oil
  • 1/8 teaspoon black pepper

Noodles & veggies:

  • 2 packs kelp noodles
  • 1 lemon
  • hot water
  • 2 tablespoons coconut oil
  • 1 small bunch green onions
  • 2 bunches Chinese broccoli

Directions

  1. Prepare the hoisin sauce by whisking the ingredients together.
  2. Combine the garlic, ginger, cooking wine, tamari, hoisin sauce and sesame oil in a bowl or container big enough to fit the lamb.
  3. Slice the lamb thinly across the grain, add to bowl or container, cover with tight-fitting lid or wrap and marinate overnight in the fridge. Refrigerate the leftover hoisin sauce.
  4. Rinse the kelp noodles, add the juice of a lemon and cover with hot water. When cool enough, refrigerate overnight.
  5. The next day, drain the marinade from the lamb but do not discard.
  6. Rinse and drain the kelp noodles.

  7. Chop the green onions (white and light green parts only) and the stalks of the Chinese broccoli in 2-inch pieces.
  8. Roughly chop the leaves of the Chinese broccoli.
  9. Heat 1 tablespoon of coconut oil in a wok or big pan, brown the meat and reserve.
  10. Heat another tablespoon of coconut oil and sauté the green onions and Chinese brocoli stalks for a couple of minutes. Add the meat, the reserved marinade and the rest of the hoisin sauce. Cook for a minute or two, until the sauce thickens.
  11. Add noodles and Chinese broccoli leaves, stir well until they wilt. Serve.

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