Recipe: Low-carb 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 on 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).

Low-carb Mongolian lamb with kelp noodles

This version of Mongolian lamb is served with kelp noodles and Chinese broccoli instead of rice.

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Prep Time 15 minutes mins

Cook Time 18 minutes mins

Marinating time 8 hours hrs

Course Main Course

Cuisine Asian

Ingredients

  

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

Hoisin sauce (adapted from this recipe)

• 4 tbsp tamari
• 2 tbsp almond or ABC butter
• 1 tbsp honey
• 2 tsp rice vinegar
• 1 garlic clove finely minced
• 2 tsp sesame oil
• 1/8 tsp black pepper

Noodles & veggies

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

Instructions

 

• Prepare the hoisin sauce by whisking the ingredients together.
• Combine the garlic, ginger, cooking wine, tamari, hoisin sauce and sesame oil in a bowl or container big enough to fit the lamb.
• 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.
• Rinse the kelp noodles, add the juice of a lemon and cover with hot water. When cool enough, refrigerate overnight.
• The next day, drain the marinade from the lamb but do not discard.
• Rinse and drain the kelp noodles.
• Chop the green onions (white and light green parts only) and the stalks of the Chinese broccoli in 2-inch pieces.
• Roughly chop the leaves of the Chinese broccoli.
• Heat 1 tablespoon of coconut oil in a wok or big pan, brown the meat and reserve.
• 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.
• Add noodles and Chinese broccoli leaves, stir well until they wilt. Serve.

Keyword dairy free, gluten free, ground lamb, kelp noodles, main, noodles

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