Mongolian Grill

Yield:	4 Servings
Categories:	Chinese, Beef, Lamb

1/2	c	Millet
		Lamb bones*
10	c	Cold water
		Salt
		Barbecue:
2	lb	Boneless lamb taken from the upper part of the leg *
2	lb	Boneless beef sirloin
2	c	Slivered green onion (cut in half lengthwise and slice
		Diagonally into 1/2-inch sections)
2	c	Chinese parsley leaves
		Dip:
1	c	Thin soy sauce
1/2	c	Chinese red vinegar
1/2	c	Rice wine
1/2	c	Fresh ginger juice **
2	tb	Flower pepper salt (see recipe at end)
1/4	c	Hot pepper oil
1/4	c	Sesame oil
2	tb	Garlic paste ***