Big Easy and Korean Lamb

Post about last year

My girlfriend completed AAT in 2014. Whoop! Yay! Congratulations!

To celebrate we went to the Big Easy.

When we arrived, there was a massive smell of BBQ which made me a little worried (not a fan of BBQ sauce) but there were other options.

For our starters my girlfriend had jalapeno poppers and I had fancy prawn cocktail. These were nice but no where near the main event.

My girlfriend had seafood medley but once again not the main event.

My main was the main event. Wait for it!

A 2lb crab!!!
047

The picture needed to be big to show it in all its glory!

From crustaceans to lamb – korean style.

This dish is awesome and so tasty.

002 (Custom)

Serves: 2-4
Prep Time: 30 minutes plus 2 hours marinade
Cooking Time: 3 hrs 30 minutes

Ingredients:
Lamb shoulder
Lettuce
2 spring onions, chopped into strips (julienned)
1 cucumber, deseeded and chopped into strips (julienned)
Cooked sushi rice
Hoisin Sauce
Chilli sauce (sriracha)

Marinade:
6 garlic cloves, crushed
4 spring onions, finely chopped
thumb sized piece of ginger, peeled and finely chopped
3 tbsp sesame oil
2 tbsp gochuang
4 tbsp white miso paste
1 tbsp mirin
Salt and pepper

Method:
Mix together the marinade (apart from the salt and pepper)
Season the lamb
Smother the lamb with the marinade
Marinade for 2 hours
Preheat oven to 200 deg c.
Brown all sides
Lower temp to 170 deg C.
Roast for 3 hours, or until lamb is falling off bones.
Shred the lamb.
Serve in a lettuce cup with the accompaniments

Serve!
Eat!
Enjoy!

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