Instructions: Slice the lamb thin and the into 1-inch wide strips. I often freeze the lamb just a bit so I can slice it very thin. Mix the marinade and soak the meat in same for 30 minutes.

Heat a wok and add the oil, salt and garlic. Stir-fry just until the garlic begins to change color, then add one-half of the marinated meat. Stir-fry over very high heat until done to your taste.

Remove to a warm plate and stir-fry the second half. Serve over the lettuce and add the onion and sesame oil garnish.

Comments: Great grills are used for this dish in famous Mongolian restaurants in China. You may want to use a table-top grill of some sort and cook this dish at the table in front of your guests.

I think the dish is just fine straight from the kitchen wok. It is rich!

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