New Zealand Lamb Recipe

Name: ktown korean bbq sushi and hotpots New Zealand Lamb Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: New Zealand
Ingredients: 1 kg boneless lamb leg or shoulder, thinly sliced; 3 tbsp extra-virgin olive oil; 2 tbsp soy sauce; 2 tbsp red wine (or red wine vinegar if preferred); 4 cloves garlic cloves, minced; 2 tsp fresh rosemary, finely chopped; 1 tsp fresh thyme leaves, chopped; 1 tsp lemon zest; 1 tsp brown sugar or honey; 1 tsp ground black pepper; 1.5 tsp kosher salt; 1 tbsp butter; 2 tbsp fresh mint leaves, chopped (optional); 1 tsp lemon juice; 0.5 tsp freshly ground black pepper (for finishing); 0.25 cups microgreens or parsley for garnish (optional)

Inspired by ktown korean bbq sushi and hotpot

Time1h

Serves4

Boneless lamb sliced thin with rich flavor.

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Ingredients

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Lamb and Marinade

2.2 lb (1 kg) boneless lamb leg or shoulder, thinly sliced

3 tbsp extra-virgin olive oil

2 tbsp Aged soy sauce

2 tbsp red wine (or red wine vinegar if preferred)

4 cloves Garlic cloves, minced

2 tsp fresh rosemary, finely chopped

1 tsp fresh thyme leaves, chopped

1 tsp Lemon zest

1 tsp brown sugar or honey

1 tsp ground black pepper

1 1/2 tsp kosher salt

Finishing & Serving

1 tbsp Butter

2 tbsp fresh mint leaves, chopped (optional)

1 tsp ReaLemon lemon juice

1/2 tsp freshly ground black pepper (for finishing)

1/4 cups microgreens or parsley for garnish (optional)

Method

Lamb and Marinade

Prepare Lamb

If lamb is not pre-sliced, partially freeze the boneless leg or shoulder for 30–45 minutes until firm but not rock solid. Using a sharp knife, slice across the grain into thin 1/8–1/4 inch (3–6 mm) slices. Pat the slices dry with paper towel and place in a large bowl or shallow dish.

Make Marinade

In a small bowl, whisk together olive oil, soy sauce, red wine (or red wine vinegar), minced garlic, chopped rosemary, chopped thyme, lemon zest, brown sugar (or honey), ground black pepper, and kosher salt until combined.

Marinate

Pour the marinade over the sliced lamb, tossing to coat every piece. Cover and refrigerate for at least 30 minutes and up to 4 hours. If marinating more than 4 hours, reduce salt to avoid oversalting. Remove from refrigerator 20 minutes before cooking to come closer to room temperature.

Finishing & Serving

Cook Lamb

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–4 minutes). Add 1 tablespoon olive oil or a neutral oil and swirl. Working in a single layer and in batches to avoid crowding, add the lamb slices in a single layer and sear 1–2 minutes per side until nicely browned and just cooked through (internal temperature for medium-rare to medium lamb slices is about 57–63°C / 135–145°F). Transfer cooked lamb to a warm plate and keep loosely tented while you finish remaining batches.

Finish with Butter and Lemon

After the last batch is removed, reduce heat to medium, add 1 tablespoon butter to the pan and let it melt. Add the reserved juices from the resting plate (if any) and 1 teaspoon lemon juice, scraping up browned bits with a wooden spoon to make a quick pan sauce. Return all cooked lamb to the pan for 30–60 seconds, tossing to glaze with the butter-lemon sauce.

Rest & Garnish

Remove lamb from pan, taste and adjust seasoning with additional kosher salt or freshly ground black pepper as needed. Sprinkle chopped fresh mint (optional) and garnish with microgreens or parsley. Serve immediately.