Mongolian Crispy Lamb

  • 20MINS
  • 2HR
  • Serves 4
  • 294KCAL

A delicious starter for your fakeaway night, we’ve filled crunchy lettuce leaf cups with our aromatic crispy lamb, strips of cucumber and shredded spring onion. You’d never guess these Chinese-inspired flavours could be so slimming friendly!

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  • Everyday Light pinchofnom.com
  • Fakeaways pinchofnom.com
Easy Peasy Mongolian Crispy Lamb pinchofnom.com

NutritionPer Serving

  • Calories294
  • Carbs12g
  • Protein31g
  • Fat13g
  • Saturates5.6g
  • Sugars11g

Mongolian Crispy Lamb - Pinch of Nom Slimming Recipes

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

Craving your favourite takeaway order? If you’d rather save some calories (and save a few pennies too!) this Mongolian Crispy Lamb is an essential addition to your fakeaway feast. We’re talking about fragrant lamb, roasted in the oven and finished under the grill until it’s irresistibly crispy. 

Marinated in an aromatic mixture of ginger, garlic, Chinese 5 spice, honey, soy sauce, rice wine and chilli flakes, you can be sure that this recipe delivers on flavour. We serve ours inside Little Gem lettuce cups, and if that doesn’t sound like enough crunch, shredded cucumber and spring onions make for the perfect bite. 

If you like, you can add a drizzle of shop-bought plum or hoisin sauce right before serving (just remember to work out the additional calories, if you’re counting). 

At 294 calories per serving, this indulgent-tasting lamb is far more slimming friendly than you might expect, and perfect if you’re following a diet plan like Weight Watchers. 

What diets is this Mongolian Crispy Lamb suitable for?

Mongolian Crispy Lamb can be enjoyed on a gluten-free diet, as long as you use a gluten-free soy sauce and swap the Chinese rice wine for a suitable alternative, such as dry sherry. 

If you’re cooking for people with allergies, be extra careful when checking ingredients and preparing food!

Do you need any special ingredients to make Mongolian Crispy Lamb?

You should be able to find all of the ingredients for this recipe in your usual supermarket. Chinese rice wine is generally called Chinese Shaoxing rice wine or Chinese cooking wine and is readily available in most stores. If you can’t find any, you could use dry sherry instead – the flavour will not be an exact match but it should be similar. 

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How many calories are in this Mongolian Crispy Lamb?

There are 294 calories per portion in this Mongolian Crispy Lamb, which means it falls into our Everyday Light category. 

To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment!

This Mongolian Crispy Lamb is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Preheat the oven to 160°C.

Step 2

Place the garlic, ginger, soy sauce, Chinese 5 spice powder, honey, rice wine and chilli flakes in a medium mixing bowl. Stir until mixed.

Step 2 pinchofnom.com

Step 3

Add the whole lamb steaks and mix until well coated.

Step 3 pinchofnom.com

Step 4

Place a large piece of foil in a roasting tin and place the lamb and marinade in the centre. Wrap the foil to make a parcel.

Step 4 pinchofnom.com

Step 5

Place in the preheated oven for 1 ½-2 hours, until the lamb shreds easily. Check the lamb towards the end of cooking and test to see if it is ready to shred with two forks.

Step 6

Remove the lamb from the oven. Preheat the grill on the medium setting. Remove the foil from the roasting tin and shred the lamb with two forks. Place under the grill for about 4-5 minutes to crisp up.

Step 6 pinchofnom.com

Step 7

Place the crispy lamb in the 8 lettuce leaves and serve with the cucumber sticks and shredded spring onion. You can serve with ready-made plum or hoisin sauce if wished (optional) and alter the calories accordingly.

Mongolian Crispy Lamb - Pinch of Nom Slimming Recipes

What could I serve with this Mongolian Crispy Lamb?

You could serve this recipe on its own, although we think it works well as part of a Chinese-inspired fakeaway night, alongside the following dishes:

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How do you know when Mongolian Crispy Lamb is cooked?

You’ll need to cook this Mongolian Crispy Lamb for between one and a half to two hours, until it falls apart when you try to shred it with two forks. 

Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe! 

How long can you keep Mongolian Crispy Lamb in the fridge?

Once you’ve put it out, ideally you should eat this recipe within 4 hours.

You can store any leftover Mongolian Crispy Lamb in the fridge for up to 3 days. Make sure that you allow your leftovers to cool before putting them in a container with a lid and chilling in the refrigerator. 

Can I freeze Mongolian Crispy Lamb?

The lamb can be frozen on its own, before it is assembled with the lettuce leaves, cucumber and spring onions. Please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer! 

How do I reheat Mongolian Crispy Lamb?

From chilled: Place in a microwavable container with a loosely fitting lid and heat for 4-7 minutes, or reheat in a moderate oven until piping hot.

From frozen: Allow to defrost overnight and reheat from chilled. 

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Mongolian Crispy Lamb

A delicious starter for your fakeaway night, we’ve filled crunchy lettuce leaf cups with our aromatic crispy lamb, strips of cucumber and shredded spring onion. You’d never guess these Chinese-inspired flavours could be so slimming friendly!
  • Prep Time
    20 MINS
  • Cook Time
    2 HR
  • KCals 294
  • Carbs 12G

Ingredients

  • 600 g lamb leg steaks, trimmed of visible fat
  • 3 cloves of garlic, peeled and crushed
  • 15 g root ginger, peeled and finely chopped
  • 3 tbsp dark soy sauce
  • 1 tbsp Chinese 5 spice powder
  • 2 tbsp clear honey
  • 2 tbsp Chinese rice wine
  • ½ tsp dried chilli flakes
  • 8 Little Gem lettuce leaves
  • 50 g cucumber, cut into 5cm long thin sticks
  • 4 spring onions, cut into 5cm long shreds

To serve (optional)

  • ready-made plum or hoisin sauce (please adjust the calories accordingly)

Medium mixing bowl

roasting tin

foil

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. Preheat the oven to 160°C.
  2. Place the garlic, ginger, soy sauce, Chinese 5 spice powder, honey, rice wine and chilli flakes in a medium mixing bowl. Stir until mixed.
  3. Add the whole lamb steaks and mix until well coated.
  4. Place a large piece of foil in a roasting tin and place the lamb and marinade in the centre. Wrap the foil to make a parcel.
  5. Place in the preheated oven for 1 ½-2 hours, until the lamb shreds easily. Check the lamb towards the end of cooking and test to see if it is ready to shred with two forks.
  6. Remove the lamb from the oven. Preheat the grill on the medium setting. Remove the foil from the roasting tin and shred the lamb with two forks. Place under the grill for about 4-5 minutes to crisp up.
  7. Place the crispy lamb in the 8 lettuce leaves and serve with the cucumber sticks and shredded spring onion. You can serve with ready-made plum or hoisin sauce if wished (optional) and alter the calories accordingly.

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With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.



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Recipe notes

Tip: Chinese rice wine can be found in most large supermarkets but if you can't find it you could use dry sherry instead. The flavour won't be exactly right, but should be similar.

If you’ve made Mongolian Crispy Lamb and love it, let us know by tagging us in your photos!

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