Genghis Khan Barbecue Lamb is a Japanese hot plate dish featuring thinly sliced lamb marinated in a ginger-soy-apple glaze, cooked with stir-fried vegetables. The standout trait is its balanced sweet-savoury marinade and quick 30-minute minimum marinating time.
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To Prep In a large mixing bowl, combine all of the marinade ingredients together and mix well. Add in the lamb slices and let the meat marinate for at least 30 minutes. To Cook In a large pan or hot plate, add in about a tbsp of oil and heat over a medium heat. Add in the vegetables and fry until they begin to soften. Create a space in the centre of the pan and add in the marinated lamb. Stir the meat and cook until all of the lamb has cooked through. To Serve Transfer the dish on to a serve plate or if you cooked on a hot plate, you can serve in that! Top with spring onions and garnish with sesame seeds and enjoy!
Marinated lamb keeps refrigerated for up to 2 days before cooking. Cooked dish is best eaten fresh; store leftovers in an airtight container for 2 days and reheat gently over medium heat.
hot plate or large griddle · large mixing bowl
At least 30 minutes. Longer marinating (1–2 hours) deepens flavour without affecting texture.
A large flat hot plate or griddle works best for even heat distribution. A large skillet or frying pan is an acceptable alternative.
Yes. Mix the marinade up to 1 day ahead and store in an airtight container. Add lamb and marinate just before cooking.
Thin slices cook quickly over medium heat (2–3 minutes). Lamb is done when no longer pink inside; avoid overcooking to keep meat tender.
Thinly sliced lamb is essential for quick cooking. Thicker cuts require longer cooking time and won't work well with this recipe's method.
