Gochugaru-Glazed Lamb with Sweet Potato Glass Noodles

Ingredients

• 1.5 lb lb lamb leg steaks
• 1 Asian pear, grated
• 1/3 cup cup coconut aminos
• 5 cloves garlic, minced
• 1 tbsp tbsp fresh ginger, grated
• 2 tbsp tbsp gochugaru (Korean chili flakes)
• 2 tbsp tbsp honey
• 2 tbsp tbsp rice vinegar
• 3 tbsp tbsp avocado oil
• 8 oz oz sweet potato glass noodles
• 8 oz oz shiitake mushrooms, sliced
• 5 oz oz baby spinach
• 1 large carrot, julienned
• 4 scallions, cut into 2-inch pieces
• 3 tbsp tbsp toasted pumpkin seeds
• 1 tsp tsp salt

Instructions

1. 1

   Whisk half the grated pear, 1/4 cup coconut aminos, half the garlic, half the ginger, 1 tablespoon gochugaru, 1 tablespoon honey, and 1 tablespoon avocado oil in a shallow dish.

2. 2

   Season the lamb steaks with salt, add them to the marinade, and turn to coat. Marinate 30 minutes at room temperature (or up to 4 hours refrigerated, brought back out 30 minutes before cooking).

3. 3

   Soak the glass noodles in very hot water for 20 minutes until pliable, then drain and snip into shorter lengths with kitchen shears.

4. 4

   Heat 1 tablespoon avocado oil in a large skillet over high heat. Sear the mushrooms in a single layer until browned at the edges, 4-5 minutes, then add the carrot and scallions and stir-fry 2 minutes. Add the spinach and cook until just wilted. Transfer to a bowl.

5. 5

   In the same skillet, add the remaining oil, the rest of the garlic and ginger, and cook 30 seconds until fragrant. Add the drained noodles, the remaining coconut aminos, rice vinegar, and 1/4 cup of the noodle cooking water. Toss constantly over high heat until the noodles are translucent and slick, 3-4 minutes. Return the vegetables, toss, and keep warm.

6. 6

   Pull the lamb from the marinade, letting excess drip off, and pat the surface dry. Sear in a screaming-hot skillet 3-4 minutes per side for medium-rare, depending on thickness. Transfer to a board to rest 5 minutes.

7. 7

   Pour the leftover marinade into the lamb pan with the remaining honey and gochugaru and boil hard for 2 minutes until it becomes a glossy, brick-red glaze.

8. 8

   Slice the lamb thickly against the grain.

9. 9

   Twirl the noodles into shallow bowls, fan the lamb over the top, brush with the glaze, and finish with toasted pumpkin seeds.