Braised Lamb with Korean Chilli and Ginger

, from Issue #66. August, 2016
Photography by Josh Griggs.
    Braised Lamb with Korean Chilli and Ginger

    Lamb shoulder gets braised in an aromatic paste made with gochujang, my favourite Korean chilli paste, until meltingly tender. 

    Serves: 6

    INGREDIENTS

    1.3–1.5 kilogram boned shoulder of lamb
    2 onions, sliced
    Marinade
    3 tablespoons gochujang (Korean hot pepper paste)
    2 tablespoons finely chopped ginger
    3 cloves garlic, chopped
    3 spring onions, roughly chopped
    ½ cup packed coriander
    1 tablespoon soy sauce
    1 tablespoon sesame oil
    1 tablespoon brown sugar

    METHOD

    Marinade: Put all of the ingredients in a food processor and process until smooth. Place the lamb in a large, zip lock plastic bag and spoon in the marinade. Seal and then gently massage the marinade all over the lamb. Refrigerate for up to 24 hours.

    Preheat the oven to 200°C fan bake.

    Remove the lamb from the fridge 1 hour before cooking.

    Place the onion and ½ a cup of water in a roasting dish and add the lamb and marinade. Season with salt; roast for 15 minutes.

    Reduce the temperature to 140°C fan bake.

    Cover with a piece of baking paper then foil and seal tightly. Bake for 4–6 hours or until the meat is extremely tender and will easily pull apart with a fork. I served the lamb with a parsnip and potato mash and hot, cooked bok choy.

    Pantry note: I use gochujang with most meats and fish. The paste is available from Farro Fresh and Asian food stores. 

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE
    TAGS

    Related Content

    latest issue - on sale now

    Issue #114
    Check out our
    latest issue:

    Issue #114

    Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.