Gochugaru-Glazed Lamb Shoulder with Quick-Pickled Cabbage and Steamed Rice

Ingredients

• 3 lb lamb shoulder, boneless
• 3 tbsp avocado oil
• 3 tbsp gochugaru
• 1/3 cup coconut aminos
• 3 tbsp rice vinegar
• 2 tbsp fresh ginger, grated
• 6 cloves garlic, minced
• 3 whole shallots, thinly sliced
• 2 tbsp honey
• 2 cups chicken stock
• 1/2 head green cabbage, thinly sliced
• 1 tsp gochugaru (for pickling)
• 1/2 cup rice vinegar (for pickling)
• 2 tbsp sugar
• 1 tbsp salt
• 2 cups short-grain white rice
• 4 whole scallions, sliced
• 3 tbsp toasted sunflower seeds(optional)

Instructions

1. 1

   Preheat oven to 325°F (165°C). Pat the lamb shoulder dry and season generously with salt.

2. 2

   Heat avocado oil in a Dutch oven over medium-high heat. Sear the lamb on all sides until deeply browned, about 10 minutes total. Remove and set aside.

3. 3

   Add the shallots to the pot and cook until softened, about 4 minutes. Stir in the garlic and ginger and cook for 1 minute.

4. 4

   Add gochugaru, coconut aminos, rice vinegar, and honey, stirring to form a glaze. Pour in the chicken stock and scrape up any browned bits.

5. 5

   Return the lamb to the pot, cover, and braise in the oven for 2.5 hours, turning once, until fork-tender.

6. 6

   While the lamb braises, make the quick-pickled cabbage: toss the sliced cabbage with salt and let sit 20 minutes. Rinse briefly, then combine with rice vinegar, sugar, and gochugaru. Chill until serving.

7. 7

   Cook the rice according to package directions and keep warm.

8. 8

   Remove the lamb and shred it, discarding excess fat. Simmer the braising liquid over medium heat until reduced to a thick glaze, about 10 minutes, then toss with the shredded lamb.

9. 9

   Serve the glazed lamb over steamed rice with quick-pickled cabbage on the side, topped with sliced scallions and toasted sunflower seeds if using.