sake braised lamb

Originally, I was thinking of doing a Greek-style preparation with lemon, garlic, thyme, and oregano for the lamb. I wanted to swap the lemon for yuzu kosho to balance the richness of the lamb and add a subtle heat. While some of the kosho’s brightness is lost during the braise, finishing the braising liquid with a touch more kosho and fish sauce restores that lively fresh flavor while adding more depth.

Pickled onions add a fresh, acidic contrast to the dish. I drew inspiration from Yucatan-style pickled onions, which are traditionally marinated in sour orange juice, habaneros, and oregano. I mirrored those flavors using yuzu kosho instead of orange juice and habanero. Since Yucatan-style pickled onions are usually served with Cochinita Pibil, I thought these would be the perfect addition to the lamb braise.

I chose sake for the braising liquid to enhance the lamb’s umami and richness. Red wine felt too heavy, while white wine didn’t seem like it would have enough presence to stand up to the lamb’s boldness.

A dish that’s kinda all over the place, but very tasty!

Recipe