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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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.