Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Lamb Preparation
Pear Sauce
Method
Lamb Preparation
- 1
Prepare the Lamb
Rub the lamb shoulder with kosher salt and black pepper. In a large bowl, mix the koji rice with olive oil and coat the lamb evenly. Wrap the seasoned lamb in plastic wrap and let it marinate in the refrigerator for at least 12 hours or overnight for best results.
- 2
Cook the Lamb
Preheat your oven to 300°F (150°C). Remove the lamb from refrigerate and unwrap it. Place the lamb in a roasting pan and cover it with foil. Roast in the preheated oven for about 4 hours, or until the meat is tender and easily pulls apart with a fork. Remove the foil for the last 30 minutes to allow the outside to crisp up.
Pear Sauce
- 3
Prepare the Pears
Peel, core, and chop the ripe pears into small pieces. In a saucepan, combine the chopped pears, Calabrian chili paste, honey, lemon juice, and water. Stir well to combine.
- 4
Cook the Pear Sauce
Bring the mixture to a boil over medium heat. Reduce heat to low and simmer for about 20 minutes, or until the pears are soft and the sauce has thickened. Use an immersion blender or regular blender to puree the sauce until smooth. Adjust seasoning to taste.
