Lamb shoulder gets braised in an aromatic paste made with gochujang, my favourite Korean chilli paste, until meltingly tender.
1.3–1.5 kilogram boned shoulder of lamb
2 onions, sliced
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
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.