Name: Korean American Lamb Ssam Summer Party
Yield: 1 servings
Cuisine: Asian
Ingredients: 3 American lamb board shoulder; 0.33 cup Brown sugar; 1 tbsp Soy sauce; 1 tbsp Sherry vinegar; 4 Garlic; 3 tbsp Gochujang; 3 tbsp Fermented soy bean paste; 1 tbsp Hot chili paste; 3 tbsp White wine; 2 White onion, roughly chopped; 0.50 cup Water; 1 Asian pear, roughly chopped; Salt & pepper, to taste

CategoryLamb ShoulderCuisineAsian

Recipe provided by Home | Lindsey Eats (lindseyeatsla.com), courtesy of the American Lamb Board (Korean American Lamb Ssam Summer Party | American Lamb).

Yields1 Serving

Shredded Braised Lamb Ssam

3 American lamb board shoulder

0.33 cup Brown sugar

1 tbsp Soy sauce

1 tbsp Sherry vinegar

4 Garlic

3 tbsp Gochujang

3 tbsp Fermented soy bean paste

1 tbsp Hot chili paste

3 tbsp White wine

2 White onion, roughly chopped

0.50 cup Water

1 Asian pear, roughly chopped

Salt & pepper, to taste

In a deep Dutch oven or pot, drizzle vegetable oil and let the pot get hot. Add in your onions and garlic and let it sweat about 5 minutes.

Next add in your lamb shoulder and do a light sear for 10-15 minutes. Add in the rest of your ingredients (besides the liquids): brown sugar, soy sauce, sherry, garlic, gochujang, soy bean paste, hot chili paste and your Asian pear. Mix well for 10-15 minutes until everything is incorporated.

Next, add your water and white wine. Adjust with more water if needed to cover the lamb. Add your Dutch oven cover on medium for about 1 hr on the stovetop.

In the meantime, preheat your oven to 300 degrees. After 1 hr, remove some liquid from the pot and reserve for basting and add your Dutch oven with the lamb and let it braise and roast for about 3-4 hours (depending on size and oven). Check every so often (about 30-45 minutes) and add on more liquid to baste that you reserved.

Remove once the lamb is cooked throughout, charred on the outside skins and flakes off to shred. Serve with all your favorite sides!

Ingredients