Roast Lamb In Asian Brown Sauce

Ingredients

• Servings: 6
• dry rub:
• 2 tablespoons ginger powder
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons ground pepper
• 1 tablespoon salt
• roast lamb:
• 1 (3 pound) lamb shoulder
• 1 tablespoon extra-virgin olive oil, or as needed
• 1 tablespoon butter
• brown sauce:
• 2 tablespoons rice vinegar
• 2 tablespoons oyster sauce
• 1 tablespoon worcestershire sauce
• 16 fluid ounces chicken stock, divided
• 2 tablespoons cornstarch
• 1 tablespoon sugar
• 1 teaspoon asian chile paste
• 3 scallions, finely chopped

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f (175 degrees c).
• whisk ginger powder, garlic powder, onion powder, pepper, and salt together in a bowl until dry rub is evenly mixed. measure 1 tablespoon dry rub and set aside.
• generously apply remaining dry rub to lamb shoulder.
• heat olive oil and butter together in a heavy cast-iron skillet over medium-high heat. cook lamb shoulder in hot butter-oil mixture until browned on all sides, 1 to 2 minutes per side.
• place skillet and lamb shoulder in the preheated oven and cook until lamb is cooked through, 1 to 2 hours. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb shoulder to a serving platter.
• pour vinegar into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon until liquid is evaporated, 1 to 2 minutes. add the reserved 1 tablespoon dry rub, oyster sauce, and worcestershire sauce to skillet; bring to a boil. reduce heat and simmer; stir in 1 cup chicken stock and simmer.
• whisk remaining 1 cup chicken stock and cornstarch together in a bowl until smooth; stir into simmering chicken stock mixture until sauce is thickened, 1 to 2 minutes. stir sugar and chile paste into sauce and simmer until sugar is dissolved, about 1 minute. pour sauce over roast and garnish with scallions.