Char siu lamb bo saam

This modern day Asian char siu lamb bo saam comes from Gaspar Tse. Borrowing concepts from Cantonese pork char siu and Korean bossam, this version is cooked with leg of lamb and served with plenty of cucumbers, perilla and mint, for freshness.

Char siu lamb bo saam Credit: Jiwon Kim

• serves

  2

• prep

  15 minutes

• cook

  5 minutes

• difficulty

  Mid

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Ingredients

• 50 g brown sugar
• ½ tbsp fermented black bean
• ½ tsp five spice powder
• ¼ tsp white pepper
• ½ tsp sesame oil
• 15 ml mirin
• 15 ml light soy sauce
• 15 ml hoisin sauce
• 1 tbsp molasses
• ½ tbsp honey
• 2 black garlic cloves
• 15 ml hot water
• 1 kg lamb leg, cut into 2-3 cm chunks
• coriander leaves, perilla leaves, oak lettuce, kim chi, to serve

Lemongrass relish

• 1 lemongrass stalk, thinly sliced
• ½ bunch spring onions, thinly sliced
• 1 garlic clove, finely chopped
• 200 ml vegetable oil
• 1 tsp chicken powder
• 1 lime, juiced

Cucumber salad

• 1 bunch perilla leaves
• 1 bunch mint leaves
• 2 cucumbers, thinly sliced
• salt, to season
• 1 tsp chilli crisp oil
• 1 lime, juiced

Instructions

1. In a large bowl, combine the brown sugar, fermented black bean, five spice, pepper, sesame oil, mirin, soy, hoisin, molasses, honey, black garlic, water and lamb chunks and mix well to combine. Ensure it is evenly coated, then refrigerate overnight to marinate.
2. When ready to cook, thread 4-5 pieces of marinated lamb onto wooden skewers. Heat a chargrill pan or barbecue, then grill the lamb skewers for 2 minutes each side, or until cooked to medium doneness.
3. While the lamb is cooking, make the lemongrass relish, combine the lemongrass, spring onion and garlic in a large, heatproof bowl. Heat the vegetable oil in a small saucepan until hot, then carefully pour over aromatics – it will gently sizzle. Stir through the chicken powder and lime juice.
4. Just before serving, make the cucumber salad by finely slice the perilla and mint leaves. In a large bowl, combine the perilla and mint, cucumbers, a pinch of salt, chilli crisp oil and lime juice, and toss well to combine.
5. Serve the char siu lamb with the cucumber salad, lemongrass relish and coriander leaves, extra perilla, oak lettuce and kim chi on the side.

Note

• This recipe used Knorr branded chicken powder and Hotluck chilli crisp vinaigrette for the salad. If you like, lightly salt the cucumber slices for 5-20 minutes, then drain, rinse and pat dry before tossing with your dressing, for a slightly crisper texture to your salad.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

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