Ingredients with Measurements:
- 1 lamb shoulder (approx. 2 kg)
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 2 garlic cloves, minced
- 1 onion, chopped
- 2 cups chicken broth
- 2 tbsp cornstarch
- 1/4 cup cold water
- 1/4 cup laver (dried seaweed)
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tbsp honey
- 1 tsp sesame oil
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. Rub the lamb shoulder with olive oil, salt, black pepper, and minced garlic.
3. Place the lamb shoulder in a roasting pan and add chopped onion and chicken broth.
4. Roast the lamb shoulder in the preheated oven for 2-3 hours or until the internal temperature reaches 145°F (63°C) for medium-rare.
5. Remove the lamb shoulder from the roasting pan and let it rest for 10-15 minutes before slicing.
6. While the lamb is resting, prepare the laver sauce. In a small saucepan, combine laver, soy sauce, rice vinegar, honey, and sesame oil. Bring to a boil over medium heat.
7. In a small bowl, whisk cornstarch and cold water until smooth. Add the cornstarch mixture to the saucepan and stir until the sauce thickens.
8. Serve the sliced lamb shoulder with laver sauce on the side.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 350°F (175°C)
Internal temperature of lamb: 145°F (63°C) for medium-rare
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 20g
Carbohydrates: 10g
Protein: 55g
Substitutions for ingredients:
- Chicken broth can be substituted with beef broth or vegetable broth.
- Laver can be substituted with nori or other dried seaweed.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Honey can be substituted with maple syrup or agave nectar.
- Sesame oil can be substituted with vegetable oil or canola oil.
Variations:
- Add chopped fresh herbs such as rosemary or thyme to the lamb before roasting.
- Use lamb leg instead of lamb shoulder.
- Add roasted vegetables such as carrots, potatoes, and onions to the roasting pan.
- Use a different sauce such as mint sauce or chimichurri sauce.
Tips and tricks:
- Let the lamb rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the lamb is cooked to the desired temperature.
- Baste the lamb with the pan juices every 30 minutes for a more flavorful and moist meat.
- Make the laver sauce ahead of time and reheat before serving.
Storage instructions:
Leftover lamb and sauce can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the lamb and sauce in the microwave or in a saucepan over low heat until heated through.
Presentation ideas:
Arrange the sliced lamb on a platter and drizzle the laver sauce on top. Garnish with fresh herbs such as parsley or cilantro.
Garnishes:
Fresh herbs such as parsley or cilantro.
Pairings:
- Roasted vegetables such as carrots, potatoes, and onions.
- Steamed rice or quinoa.
- Green salad with vinaigrette dressing.
Suggested side dishes:
- Roasted vegetables such as carrots, potatoes, and onions.
- Steamed rice or quinoa.
- Green salad with vinaigrette dressing.
Troubleshooting advice:
- If the lamb is not cooked to the desired temperature, return it to the oven and check the temperature every 10-15 minutes.
- If the laver sauce is too thick, add more water or chicken broth to thin it out.
- If the laver sauce is too thin, add more cornstarch and water mixture to thicken it.
Food safety advice:
- Always wash your hands and utensils before handling raw meat.
- Cook the lamb to the proper temperature to avoid foodborne illness.
- Store leftover lamb and sauce in the refrigerator and consume within 3 days.
Food history:
Roast lamb is a traditional dish in many cultures, including British, Greek, and Middle Eastern cuisine. Laver, also known as nori, is a type of seaweed commonly used in Japanese cuisine.
Flavor profiles:
The roast lamb is savory and tender, while the laver sauce adds a salty and umami flavor with a hint of sweetness and sesame aroma.
Serving suggestions:
Serve the roast lamb with laver sauce as a main course for a special occasion or holiday dinner.
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