Through a rather surprising set of circumstances, I had the extraordinary chance to live with a Mongolian family for almost a year. I consider Mongolia one of the most beautiful and captivating countries on earth. There is an authenticity to its vast landscapes and its people that is very hard to find elsewhere. The climate is harsh, fruits and vegetables are scarce, and violent winds (dzüüd) can decimate livestock, plunging communities into hardship. But the Mongolian people are resilient and deeply community-minded.
If you’re fortunate enough to visit this magnificent country, prepare your stomach. The food is hearty, heavy and not particularly varied. The menu is composed largely of meat, pasta and dairy products. The following account may be confronting for some readers. In Mongolia, meat is often cut into pieces and boiled in a large cauldron with huge stones heated in fire. During my year living on the Mongolian steppes, I witnessed the preparation of many meals — including the slaughter of a sheep that had been led on a lead to the camp. In an instant, a man made an incision in the animal’s chest, reached in with his hand and removed the heart. Life on the steppe is raw, ancient and utterly unlike anything in the Western world.
The best meal I had in Mongolia was grilled lamb chops — simple, perfectly cooked over an open flame. Discover the recipe and all our Mongolian-inspired dishes below!
Grilled Lamb Chops – Roni Charsan
The best meal I had in all of Mongolia was grilled mutton chops — cooked simply over an open fire on the steppe. In France, we rarely eat mutton, but lamb chops make a wonderful substitute. The secret of this dish lies entirely in the quality of the meat. Buy the best you can find — preferably from a good butcher — and let the simplicity speak for itself.
Fair warning: your hands and worktop will be liberally coated in fat. This is part of the experience!
Ingredients
- A rack of lamb (or mutton) chops — keep the rack intact
- Coarse salt
- Black pepper
Instructions
- Take the meat out of the fridge a few hours before cooking and let it come to room temperature — this is essential for even cooking.
- Season generously with salt and pepper on both sides.
- Keep the rack whole rather than cutting into individual chops — this prevents the meat from drying out.
- Roast the rack wrapped in foil in the oven at a low temperature (150°C / 300°F) for about 1.5–2 hours until the meat is beautifully tender.
- Unwrap the foil and blast at high temperature (220°C / 425°F) for 10 minutes to create a golden, slightly crispy crust.
- Rest the meat for 10 minutes before carving into individual chops.
- In Mongolia, this is eaten with bare hands, with no accompaniment — but a green salad or roasted vegetables work beautifully alongside!
Сайхан хооллоорой! 🇲🇳 (Saikhan khoolloroy — Bon appétit in Mongolian!)