Classics from Mongolia have manifested them in the simplest ingredients and the one elaborated in the New York Times is very close to the heart of Mongolians as it is the Grilled Mongolian Lamb. Facts provide that grilling and lamb is what makes Mongolian cuisine stand out distinctively. Mongolian grilling apparently does not believe in conventional grilling, as the former understands the difference between serving the meat medium rare and fully roasted.
The most typical thing about Mongolian grill is that it dips the meat into thin sauces while grilling the meat and does not marinate it before as pointed out in the article. The article also conveniently satisfies with stir-frying, replacing Mongolian grilling. The former technique simply does not give similar flavors, as in the latter technique every piece of meat is coated with sauces divided for each diner and grilled in high heat just for the sake of not serving it rare.
If the purpose is to appeal diners with the simplicity of the BBQ crust formed by thin sauce made from garlic, ginger, soy sauce and Chinese five spices then chefs can go ahead and serve it for the hors d’ oeuvres, instead of a classic Mongolian course.
However, Mongolian grilling can stretch up to letting the stick rest in the large open charcoal stove until crisp, but then there is a difference in giving the diners the taste of ethnic Mongolian grilled lamb and conventional grilling, where it is preferred to cook meat as long as the diner is satisfied with doneness.
The best bet with Mongolian Lamb to lure diners would be to keeo the grilling and the sauces unadulterated and serving it with buns, biscuits, peppers, corn chowder, vegetable-stir fry, cilantro mint vinaigrette, and other attractive pairings.
