Chinese Red Cooked Lamb

Total Time: 3 hrs Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 8
• 4 lbs bone-in lamb shoulder, preferably with skin
• 3/4 cup water, divided
• 1/2 cup soy sauce, divided
• 1/2 cup mirin, divided (or 1/2 cup red wine)
• 2 star anise, whole
• 2 tablespoons fresh ginger, sliced thin
• 2 garlic cloves, sliced
• 1 tablespoon brown sugar (or turbinado sugar aka sugar in the raw)
• 1/2 cup maraschino cherries in juice, chopped
• 2 green onions, chopped

Recipe

• 1 (note: if you are using a 'boneless' lamb roast, you can skip this step but you will still need to preheat the oven). preheat oven to 350°f using a sharp knife, score 3" slits all over lamb skin (do not cut into flesh). place lamb in large dutch oven. add enough cold water to cover lamb. bring to boil over high heat; cook 10 minutes. drain by rinsing under cold water. return lamb to dry pot.
• 2 mix 1/2 cup water, 1/4 cup soy sauce, and 1/4 cup mirin. drizzle over lamb. cover and bake for 30 minutes. mix remaining ingredients and set aside.
• 3 turn lamb over and baste with pan juices. cook 30 minutes longer.
• 4 turn lamb over and drizzle the soy sauce mixture (that you had set aside) over roast. cover and bake 1 hour or until lamb is tender, turning and basting after 30 minutes.
• 5 increase oven temperature to 375°f turn lamb skin side up and bake this time uncovered for 30 minutes, or until lamb is glazed and skin is slightly crisp.
• 6 serve: transfer lamb to a cutting board with juice-catching channel; cool 5 minutes then remove and discard the fat and skin from lamb, if desired. cut lamb crosswise into 1/2" thick slices.