**Savor the Exquisite Korean-Crusted Roast Lamb: A Culinary Symphony of Korean Spices and Succulent Lamb**
Embark on a culinary journey to Korea with our Korean-crusted roast lamb recipe, a delectable fusion of Korean flavors and tender lamb that promises an unforgettable dining experience. This dish tantalizes the taste buds with a symphony of bold, aromatic spices, a crispy crust, and succulent, juicy meat, making it a centerpiece worthy of any special occasion.
In this article, we present not just one but four tantalizing Korean-inspired lamb recipes, each offering unique variations on this extraordinary dish. From the classic Korean-crusted roast lamb that showcases the perfect balance of spice and tenderness to the Korean lamb chops marinated in a savory blend of gochujang, gochugaru, and garlic, these recipes cater to diverse palates and preferences.
For those who prefer a hands-off approach, the Korean lamb shoulder slow-cooker recipe offers fall-off-the-bone tender lamb infused with a rich and flavorful broth. And for a quick and easy weeknight meal, try the Korean lamb stir-fry, where succulent lamb strips are tossed in a vibrant and tangy sauce that bursts with Korean flavors.
Whether you're a seasoned home cook looking to impress your guests or a beginner seeking an exciting culinary adventure, our Korean-crusted roast lamb recipes provide a perfect starting point. So gather your ingredients, prepare your taste buds, and let's embark on a culinary exploration of Korea's rich culinary heritage.
HERB CRUSTED LAMB
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Season the meat with salt and pepper. In a small bowl, mix the herbs with the olive oil and bread crumbs. Rub both sides of the lamb with the herb mixture. Using the kitchen string, tie up the lamb leg at 2-inch intervals. Place in roasting pan and bake for 20 minutes. Lower the oven temperature to 375 degrees F. Add the wine and water or broth to the roasting pan and cook for another 30 to 40 minutes, or until the thickest part of the lamb reaches an internal temperature of 140 degrees F for medium. Take the lamb out of the oven, cover loosely with foil, and let the meat rest for 15 minutes. Slice and serve.
KONA COFFEE CRUSTED RACK OF LAMB
Steps:
- Mix dry ingredients together and evenly coat the racks of lamb.
- Preheat the oven to 400 degrees F.
- In a large, ovenproof saute pan, heat vegetable oil on high heat until lightly smoking. Carefully sear lamb on both sides quickly. Remove the pan from stove and place in the oven. Bake until lamb reaches an internal temperature of 120 degrees F. Cooking time will vary with individual's oven. Let chops rest for 5 minutes and then cut into portions.
- To serve, place 1/2 of the truffle-taro mash in piping bag and pipe in round flower shapes on the plates. Serve 3 chops next to truffle taro mash. Drizzle some of the pineapple peach chutney on top of the lamb. Drizzle the berry jus sauce over and in front of the lamb.
- Boil the potatoes until tender and drain. Steam the taro until tender. Pass both potatoes and taro separately through a ricer and into separate containers. Incorporate butter and cream into the Yukon mash and season with salt and pepper, to taste. Gently fold in the taro mash and truffle oil until just mixed. Adjust seasonings, to taste. Set aside.
- Soak dried raisins and peaches in 1/2 cup of warm water to soften. Mix remaining ingredients in a bowl. Put all ingredients in a medium saute pan and cook on medium heat until the fruit is tender and the sugar begins to caramelize into a golden brown. Remove from heat. Remove cinnamon sticks, cloves and star anise. Set aside.
- In a saucepan, add the lamb stock and bring to a boil. Cook until reduced to 1 1/2 cups.
- In a separate, small, 2-quart saute pan, saute carrots, celery, and onions in vegetable oil until all vegetables are caramelized and golden brown in color. Pour in 3 cups of red wine and reduce until almost dry and no liquid remains. Add lamb stock, coffee, bay leaves, peppercorns, and thyme. Add fresh raspberries, (or substitute for any berry of your choice) and blackberry jam. Cook until reduced to 1 cup. Strain through fine mesh strainer and add salt and pepper, if desired.
KOREAN BARBECUED RACK OF LAMB
Lamb's subtly sweet gaminess works perfectly with the funky goodness of gochujang chile paste. The salt and sugar content of the simple Korean marinade acts as a brine for the lamb, producing a juicy interior when soaked overnight. In the final stage, the marinade is reduced, doubling as a sauce. I love using rack for this, since it's more tender and easier to work with than leg and a little more user-friendly than chops.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 8h50m
Yield 4
Number Of Ingredients 10
Steps:
- Combine gochujang, garlic, green onions, brown sugar, rice vinegar, sesame oil, soy sauce, and salt. Whisk marinade until thoroughly combined.
- Trim any excess fat along the surface of lamb. Cut a slash about 1 1/2 inches deep between each rib bone, stopping above the loin. Transfer racks to a zip-top bag. Place bag in a bowl; pour marinade inside. Seal the bag and massage the marinade onto the lamb. Marinate in the refrigerator, turning once or twice, 8 to 24 hours.
- Remove racks of lamb to a plate and return marinade to the fridge. Blot off extra moisture from the fatty side of the lamb. Sprinkle more kosher salt on top.
- Preheat grill to 350 degrees F (175 degrees C). Add racks fat side-down and cook until browned, 7 to 8 minutes. Flip and continue to cook until internal temperature reaches 125 degrees F (52 degrees C), 12 to 15 minutes more. Plate lamb and let rest for 10 minutes.
- Pour the reserved marinade into a saucepan over medium-high heat. Bring to a boil; continue cooking until reduced to a glaze, 1 to 2 minutes more. Brush glaze over the lamb.
Nutrition Facts : Calories 420.7 calories, Carbohydrate 12.4 g, Cholesterol 97 mg, Fat 30 g, Fiber 0.4 g, Protein 24.2 g, SaturatedFat 11.7 g, Sodium 1626.3 mg, Sugar 6.9 g
Tips:
- Choosing the Right Lamb Roast: Select a high-quality lamb roast with good marbling, such as a leg of lamb or shoulder roast. This will ensure a tender and flavorful result.
- Preparing the Crust: Make sure the spices and herbs are evenly distributed throughout the crust mixture. This will create a flavorful and aromatic crust on the lamb.
- Searing the Lamb: Sear the lamb roast on all sides over high heat before roasting. This will help create a caramelized crust and lock in the juices.
- Roasting Temperature: Roast the lamb at a moderate temperature, around 325°F (163°C). This will help prevent the lamb from drying out and ensure it cooks evenly.
- Resting the Lamb: After roasting, let the lamb rest for at least 15 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
Conclusion:
Korean Crusted Roast Lamb is a delicious and impressive dish that is perfect for a special occasion or a memorable meal. With its flavorful crust, tender meat, and aromatic spices, this dish is sure to be a hit with your family and friends. Whether you follow the recipe exactly or make adjustments to suit your taste, this dish is sure to become a new favorite in your kitchen. So gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece!
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