Name: Lamb ssam
Prep time: 12 h
Cook time: 2 h
Yield: Serves 4–6
Cuisine: Korean
Ingredients: 6 garlic cloves, roughly chopped; 2 thumb-sized pieces fresh root ginger, peeled and roughly chopped; 2 tbsp Chinese five-spice powder; 6 tbsp oil; 1.5–2kg/3lb 5oz–4lb 8oz bone-in lamb shoulder, at room temperature; 1 onion, sliced into thick rings; 2 star anise; 1 cinnamon stick; 500ml/18fl oz chicken stock (or any stock or water); salt and freshly ground black pepper; 4–6 tbsp soft brown sugar; 1 tbsp soy sauce; 1 jar mint sauce; 1 green chilli (any type, spice level as preferred), roughly chopped; 1 thumb-sized piece fresh root ginger, peeled and roughly chopped; handful fresh coriander; 2 spring onions, trimmed and roughly chopped; 1 tbsp olive oil; 1 head Little Gem lettuce, leaves separated; 1 head butterhead lettuce, leaves separated; bunch fresh coriander, finely chopped; bunch fresh mint, finely chopped; spring onion, thinly sliced

Prepare: overnight
Cook: over 2 hours
Serve: Serves 4–6
Dietary: Dairy-free Egg-free Nut-free Pregnancy-friendly

A riff on the Korean classic bo ssam, this version is made with slow-roasted lamb rather than pork. I love a classic roast, but if I came to someone’s house and they served me this then I would weep with joy. The communal eating style of this Korean meal suits a Sunday roast perfectly.

By Jesse Jenkins

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Ingredients

For the lamb

6 garlic cloves, roughly chopped
2 thumb-sized pieces fresh root ginger, peeled and roughly chopped
2 tbsp Chinese five-spice powder
6 tbsp oil
1.5–2kg/3lb 5oz–4lb 8oz bone-in lamb shoulder, at room temperature
1 onion, sliced into thick rings
2 star anise
1 cinnamon stick
500ml/18fl oz chicken stock (or any stock or water)
salt and freshly ground black pepper

For the glaze

4–6 tbsp soft brown sugar
1 tbsp soy sauce

For the mint sauce

1 jar mint sauce
1 green chilli (any type, spice level as preferred), roughly chopped
1 thumb-sized piece fresh root ginger, peeled and roughly chopped
handful fresh coriander
2 spring onions, trimmed and roughly chopped
1 tbsp olive oil

To serve

1 head Little Gem lettuce, leaves separated
1 head butterhead lettuce, leaves separated
bunch fresh coriander, finely chopped
bunch fresh mint, finely chopped
spring onion, thinly sliced

Method

To make the lamb, blend the garlic, ginger, Chinese five-spice powder, oil and a generous pinch of salt in a blender or food processor until smooth.
Lightly score the lamb all over so the five-spice marinade can penetrate and cling to the meat. Cover the lamb in the marinade. If you have time, marinate in the fridge for a few hours or overnight, but it is also fine to cook the lamb immediately.
Preheat the oven to 160C/140C Fan/Gas 2½ (or 170C/150C Fan/Gas 3, if you want to cook it faster, see step 4).
Put the onion, star anise, cinnamon and stock in a roasting tray, creating a little bed with the onion for the lamb to sit on. Cover tightly with kitchen foil and roast for 6 hours, if roasting at the lower temperature. It is a long time, but it is worth it. If roasting at the higher temperature, roast for 4–5 hours. Strain the resting juices into a bowl and set aside. Leave the lamb to rest while preparing the glaze.
To make the glaze, place the lamb resting juices, brown sugar and soy sauce in a small saucepan and reduce over a medium heat until thick and glossy enough to brush over the lamb.
Using a pastry brush, cover the lamb in the glaze, reserving a few spoonfuls.
Preheat a grill to medium–high. Cook the lamb under the grill for about 3–5 minutes, or until the crust is caramelised but not burnt.
To make the mint sauce, blend all of the ingredients and a splash of water together in a blender or food processor until smooth. Season with salt and add another splash of water if it needs loosening.
To serve, pour the reserved glaze over the top of the lamb. Break the lamb apart with tongs or spoons. Serve with the lettuce leaves, herbs and mint sauce, using the lettuce leaves to make little parcels.

Lamb ssam