Korean style Welsh lamb

When you think of Korean food, Lamb isn’t something which stereotypically comes to mind. It’s just not eaten there (although in recent years, it’s become more fashionable and can be spotted at galbi restaurants in places like Itaewon and Gangnam). I love Lamb. It’s one of my favourite meats and is just so versatile, lending itself to everything from your traditional roast dinner to Moroccan tagines, Indian curries and of course, Greek dishes like kleftiko. I decided that actually, Korean marinade flavours might just work well with lamb so gave it a go!

When Hybu Cig Cymru Welsh Lamb got in touch to ask if I’d like to create a recipe with them to celebrate the start of lambing season, I knew that it needed to be something a bit unusual. That’s why, after a bit of thought, I went for something Korean. As you know, I LOVE Korean food!

Welsh lamb has PGI (protected geographical indication) status – for its distinctive characteristics, flavours and texture which is unique to Wales. And I have to say, this shoulder of lamb from Hugh Phillips Gower Butchers in Swansea was just delicious. They were established in 1878 and still use traditional butchery methods, passed down through 5 generations of the Phillips family. I have to admit, I don’t go to the butchers very often. That is something I am going to try and remedy.

If you fancy a change to your usual roast lamb Sunday dinner, why not try this recipe?  The marinade is super easy to make and this dish will serve 3-4 people with sides, depending on how greedy you all are!

Ingredients: 

• Lamb shoulder – I used a bone-in half shoulder weighing 990g.

Marinade:

• 2 tbsp sesame oil
• 1 tbsp rice wine vinegar
• 3 crushed garlic cloves
• 1 tsp gochugaru
• 1 tbsp gochujang
• 2 tbsp sesame oil
• 1 tsp sesame seeds

Method:

• Pre-heat your oven to 160 fan / 180 / gas mark 4. For cooking times on different weights of meat, I find this Waitrose guide very easy to follow.
• Mix your marinade ingredients together. If the mix is too thick, add a further splash of rice wine vinegar.
• Place the lamb on a roasting tray and pour the mix onto it. Using your hands, make sure it’s well rubbed in all over.
• Cover with foil and place in the oven for 2 hours.
• After 2 hours, remove the foil. Cook for a further 30mins.
• Allow the lamb to rest before carving.

Serve the lamb in the centre of the table with serving forks on a large plate. This should be a communal meal where everyone digs in and shares, reminiscent of so many meals we ate in Seoul. Serve with sticky white rice and a selection of banchan dishes. Banchan is the name for the small side dishes which always accompany your meal in Korea. These are usually a mix of stir-fried greens, kimchi and other fermented vegetables and fish. A brilliant Sunday lunch alternative which I’m sure the whole family will love.

Here’s what I served my Welsh lamb with:

• Quick radish kimchi
• Sesame fried cucumbers
• Kimchi (try my recipe)
• Sticky rice
• Spicy perilla leaves
• Stir-fried spinach and choi sum
• Fresh tofu with honey, chives and soy sauce

 For some great side dish inspiration, Our Korean Kitchen by Jordan Bourke and Regina Pyo is a great start! You could also try my prawn and kimchi mandu recipe, or this tasty kimchi jjigae stew!