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Photo of Korean braised lamb with pickled salad by WW

Korean braised lamb with pickled salad

9
Points®
Total Time
7 hr 30 min
Prep
20 min
Cook
7 hr 10 min
Serves
6
Difficulty
Moderate
Korean dishes are all about spice and loads of flavour and this is definitely no exception. Cooked for seven hours the lamb is tender and bursting with the taste of chilli, ginger and garlic and the side of pickled veggies is perfect for added zing!

Ingredients

Olive oil

1 tbs

Lamb leg roast, raw

960 g, (Buy 1.5kg)

Garlic

4 clove(s), thinly sliced

Fresh ginger

3 tbs, (3cm piece) thinly sliced

Green shallot(s)

3 individual, cut into 6cm lengths

Fresh red chilli

1 whole, finely chopped

Mirin seasoning

2½ tbs, (Japanese rice wine)

Reduced salt soy sauce

80 ml, (1/3 cup)

Chicken stock

1 cup(s), (250ml)

Carrot(s)

2 medium, cut into matchsticks

Lebanese cucumber

2 medium, cut into matchsticks

Sushi seasoning

1½ tbs

Baby spinach

120 g

Cherry tomatoes

200 g, grape variety, halved

Instructions

  1. Heat half the oil a deep non-stick frying pan over high heat. Cook lamb, turning, for 5 minutes or until browned. Transfer to a 4.5 litre (18-cup) slow cooker.
  2. Heat remaining oil in same pan over medium heat. Cook garlic, ginger, shallots and chilli, stirring, for 1 minute or until fragrant. Stir in 2 tablespoons mirin, 1/4 cup (60ml) soy and stock and bring to the boil. Transfer to slow cooker.
  3. Cook, covered, on low for 7 hours (or high for 3 1/2 hours). Transfer lamb to a plate and set aside to cool slightly.
  4. Meanwhile, combine carrot, cucumber and sushi seasoning in a bowl. Set aside for 5 minutes. Drain. Combine pickled vegetables, spinach and tomatoes in a bowl. Add remaining mirin and soy and toss to combine. Slice lamb and drizzle with cooking liquid. Serve with salad.

Notes

SERVING SUGGESTION: Steamed basmati rice.

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