Mongolian Lamb Cutlets With Rice Salad Recipe

Cooking Directions

• STEP 1.In a bowl, combine soy sauce, ginger, garlic, and honey. Add lamb cutlets and marinate for 30 minutes.
• STEP 2.Preheat grill to medium-high heat. Remove lamb from marinade and grill for 3-4 minutes per side, or until cooked to desired doneness.
• STEP 3.Meanwhile, cook rice according to package instructions. In a large bowl, combine cooked rice, cucumber, cherry tomatoes, and red onion.
• STEP 4.In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing. Pour the dressing over the rice salad and toss to combine.
• STEP 5.Serve the grilled lamb cutlets with the rice salad on the side. Enjoy!

Cooking Tips

• Make sure to marinate the lamb for at least 30 minutes to allow the flavors to penetrate the meat.
• Grill the lamb cutlets over medium-high heat for the perfect char and caramelization.
• Feel free to add your favorite herbs or spices to the rice salad for extra flavor.

Storage and Serving

• Leftover lamb cutlets can be stored in an airtight container in the refrigerator for up to 3 days.
• The rice salad is best served fresh, but any leftovers can be refrigerated for up to 2 days.
• Serve the dish as a main course for a family dinner or as part of a buffet spread for a party.