Title: Barbecued Hot Lamb (Mongolia)
Categories: Lamb Grill Entree Asian
Yield: 4 Servings

4	tb	Hot chile oil -OR-
2	ts	Cayenne powder and
4	tb	Oil
1	lb	Lamb; cut into 1-1/2" cubes
4	tb	Fresh lemon juice
3	cl	Garlic; minced
1/4	ts	Salt

Combine all ingredients in a bowl and marinate for at least 2 hours. Drain the lamb, reserving the marinade for basting. Barbecue the meat on skewers over a hot charcoal fire. Baste and barbecue until done. Serve over rice or wheat pilaf.

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