Asian lamb will become your Sunday supper staple! Easy recipe for tender lamb with a sticky and spicy sauce
We moved to Seattle! Last blog post I announced that our camping trip was more than just an adventure (major teaser) and with that, I mend it was a four-week moving trip at least this is how it started. We knew we had to drive all the way because of our granny dog Lily so why not take more time and make it an adventure? Mid of September we left Atlanta with a mix of sadness and excitement and a need for a vacation. We had just a few rough weeks to get ready to move and to learn how to camp but once we hit the road it was all fun.
Last Friday we arrived in Seattle and spend most of the weekend sightseeing and unsuccessfully trying not to look like tourists. By now I had to remind myself several times to curb my coffee intake because that already got out of hand. But the bottom line is so far we like Seattle and Seattle seem to feel the same about us and we are very excited to get to know each other.
Although I have a long list of restaurants to try, I had been a homebody this week and enjoying home-cooked meals. I am surprised about myself and my excitement for a real kitchen but after four weeks of camping cooking it’s just natural, isn’t it?! Didn’t know how much I missed a dishwasher and an oven! Seattle didn’t disappoint and we have cozy fall weather that’s perfect for a hearty dinner like Asian lamb. While we are at it, let’s talk about this recipe for Asian Lamb, shall we?
We had Asian lamb two nights in a row and I even liked it the second time better. You gotta love leftovers! It’s very tender and the lamb flavor sticks up to the sweet and spicy sauce but I guess you could also use pork or beef. Btw the sauce is perfectly sticky and hugs the meat and even rice noodles.
The recipe requires less than 30 minutes hands-on time altogether (incl. slicing etc.) and that’s still manageable on a weeknight. Although, on a second thought I am sure Asian lamb will become a Sunday supper staple especially during those colder months.
- 3 pounds lamb shoulder, bone-in
- 1 teaspoon fine sea salt
- 1 tablespoon grapeseed or other neutral oil with high smoke point
- 120 ml / ½ cup soy or tamari (GF) sauce
- 60 ml / ¼ cup hoisin sauce
- 60 ml / ¼ cup honey
- 2.5 cm / 1-inch piece ginger, peeled and grated
- 3 garlic cloves, peeled and minced
- 60 ml / ¼ cup rice wine vinegar
- 2 teaspoons toasted sesame oil
- 1-2 teaspoon sriracha sauce (optional)
- 2 tablespoons toasted sesame seeds and fresh cilantro for garnish
- Remove lamb from the fridge at least 30 min prior to cooking, pat dry and sprinkle with salt.
- Preheat the oven to 160 C / 320 F.
- Sear lamb in oil over high heat until brown on all sides in an ovenproof large skillet with high sides.
- Make the sauce: mix remaining ingredients (besides sesame seeds) together in a small bowl until combined.
- Pour the sauce over the lamb and cover skillet with a lid or with aluminum foil.
- Cook lamb in the oven for 1½ hours or until internal temperature shows 145 °F (medium rare), 160 °F (medium), or 170 °F (well done). Turn after 45 minutes and baste with the sauce.
- Transfer the lamb to a plate and slice. Pour the sauce over it, cover and let stand for 10 minutes.
- Garnish with sesame seeds and cilantro and serve with rice and salad.
☛ There is more! I hope you’ll check out some of my warming recipes for colder weather like bolognese soup and cider-braised turkey thighs with chorizo.