Braised Lamb with Korean Chilli and Ginger
Photography Josh Griggs.
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.
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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.