Korean braised lamb with pickled salad
3
Points®
Total time: 7 hr 30 min • Prep: 20 min • Cook: 7 hr 10 min • Serves: 6 • Difficulty: Easy
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.
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