Tingly Lamb Ssäm with Quick-Pickled Celery Content
So many people ask us if they can make our bo ssäm with lamb instead of pork. We decided to come up with this new lamb recipe for all of you. It’s loosely inspired by a dish at Majorōmo in Los Angeles which is based on Sichuan toothpick lamb. Our advice: get both flatbread and lettuce, and you have lots of ssäm-building opportunities.
Mix ground cumin, ½ cup Tingly Seasoned Salt, and brown sugar. Cut lamb shoulder into small pieces and top with about three quarters of the seasoning mix, mixing with your hands to be sure the seasoning evenly coats the lamb. Set at room temperature for 1 hour or overnight in the refrigerator.
Heat oven to 350°F. Heat oil in a large braiser or dutch oven over medium-high heat, then sear lamb on both sides until browned, about 8 minutes total, then remove. Add onion, jalapeno, and garlic and cook for 4 minutes. Add the can of beer and deglaze, scraping up all the browned bits and cooking until reduced by half. Add soy sauce, 2 cups of water, and juice from three quarters of the lemon. Add lamb back to pot. Bring to a boil, then cover and braise in the oven for 2 hours.
Meanwhile, make your quick-pickled celery slaw. Combine celery with scallions, remaining quarter of the lemon, 1 teaspoon of sugar, and a pinch of Kosher salt. Stir ½ teaspoon of Tingly Seasoned Salt into Greek yogurt then, top with Momofuku Chili Crunch.
When meat is cooked, remove and increase oven temperature to 400°F. Uncover and using a fork, quickly pull apart the meat, then return to the oven uncovered and roast until most of the liquid has evaporated and the top is beginning to crisp, about 20 minutes.
Serve topped with herbs and scallions alongside your celery slaw and tingly yogurt, plus the remaining quarter of your seasoning mix, using flatbread or lettuce wraps to make ssäms.