SW recipe: Korean Roast Lamb Shoulder

8.5 syns per serving

Ingredients:

  • 6 garlic cloves, grated
  • 4 spring onions, finely chopped
  • Thumb size piece of ginger, grated
  • 3 tbsp sesame oil
  • 4 tbsp  white miso paste
  • 2 tbsp gochujang (this is a hot pepper paste which we substitute with Chu Hou Sauce which is mainly soybeans, ginger and garlic when the children are sharing this)
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 1 x 1 1/2 kg lamb shoulder
  • Seasoning

Method:

Mix together garlic, spring onions, ginger, sesame oil, miso, gochujang or Chu Hou sauce, soy sauce and mirin.

Season lamb and smother with the marinade and leave for 2 hours.

Heat oven to 200 degrees, Put in oven for 30 minutes.

Lower temperature to 170 degrees C and roast for another 3 hours or until the lamb is falling off the bone.

Leave the lamb to rest and then slice and pull apart with forks, I serve this with spring onions and cucumber in the lettuce leaves and a steaming bowl of rice and stir fry noodles with vegetables.


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