Make the Marinade:

Mix Greek yogurt, salt, Asian pear, and 3 pinches of gochugaru together in a large bowl.
Yogurt’s lactic acid and calcium help tenderize the meat by breaking down proteins as well as the enzymes in the whey. An enzyme called calpain from Asian pear helps tenderize meat.

Trim away any large pieces of fat from your American lamb shoulder, and remove any of the additional blood lines or connective muscle. *You can ask your butcher to do this as well.

Cut the American lamb shoulder into 1.5 to 2-inch cubes and place in marinade. Let lamb marinate in the fridge for at least 6 hours.

Make the Garlic Confit:

Place the garlic cloves in a small saucepan. Add enough olive oil to just cover the cloves. Bring to a simmer over low heat and simmer until golden brown and easily able to smash with a knife or fork, about 20 minutes. Remove from the heat and let cool.

Make the Ssamjang:

Mix together the doenjang, gochujang, chives, garlic, chiffonade perilla, green onion, sesame oil, chopped walnuts, Asian pear and 4 pieces of the garlic confit.

Mix well until a paste-like texture is formed.

For the Pickled Biquinos Peppers

Place Biquinhos in a heat proof jar.

Bring water, vinegar, salt and sugar to a boil over medium heat. Boil until sugar and salt are dissolved. Carefully pour boiling mixture into the jar over the peppers and let sit until cooled.

To Serve:

Trim the stems of lettuces and place into cold water with ice to crisp up the leaves.

Bring your marinated lamb out and wipe off any excess marinade. Place 3 to 4 pieces of marinated lamb onto skewers. Repeat until all of the lamb is skewered.

Place a large frying pan or griddle over medium-high heat.
Once the pan is hot, add the neutral oil. Place the lamb skewers and green onion whites onto the hot pan and cook each side until golden brown and delicious, about 4 to 6 minutes per side.
Take off the heat and let rest for 5 minutes once each side is a dark brown.

While your meat rests, pull out and dry your lettuce leaves from the ice bath. Once lamb is rested, cut into slices and sprinkle with Maldon salt.

Line up your lettuce cups, place ssamjang sauce onto leaves, and place lamb skewer slices on top of the sauce. Place your Biquinhos peppers and top with any other condiments, herbs or flowers.

For the Lamb Spice Mix
Toast spices separately, blend coarse spices separately, finish by mixing all spices together.

For the Lamb Marinade
Mix all the lamb marinade ingredients together and set aside.

For the Mint Pistachio Pesto
Toast pistachios for about 7 minutes, until lightly golden brown. Add toasted pistachios to blender, then pass through a strainer to dispose of powder. Add mint, garlic confit, and fermented soybeans with olive oil and blend until chunky and mix with pistachios. Season with lemon juice, salt, and black pepper.

For the Tzatziki
Blend pickled scallion whites with pickling liquid, then add yogurt, homemade pistachio pesto, and fish sauce. Mix everything together.

For the Tamarind Fish Caramel
Add water and sugar in a large pot to caramelize until golden brown. Warm up fish sauce mixture into the caramel (whisk well, watch out for bubbles). Add the remaining fish sauce mixture, making sure everything is well mixed together

Assemble Skewers
Marinate cubed lamb in the marinade for about 2 hours. Put 3-4 pieces of lamb cubes on a skewer. Grill skewers to medium-rare.
Glaze the skewers with tamarind fish caramel and sprinkle with lamb spice. Split the gem lettuce in half and grill.
Serve the lamb skewer and gem lettuce with pistachio tzatziki

1. Marinate lamb: 

Place American Lamb in a large bowl. Add large diced onion, minced garlic, olive oil, lemon juice, cumin, paprika, coriander, salt, and pepper. Mix well to create the marinade. 

Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld. 

2. For the Harissa Tahini sauce: 

In a small food processor, puree tahini, harissa paste, garlic, lemon zest and juice, honey and water until smooth. If the sauce is too thick, add more water, a tablespoon at a time, until you reach your desired consistency. 

Taste the sauce and adjust the seasoning with salt as needed. 

3. Grill kabobs: 

Preheat your grill to medium-high heat. 

Thread the marinated lamb cubes and onion pieces onto the soaked bamboo skewers. 

Place the skewers on the preheated grill and cook for about 8 to 10 minutes, turning occasionally, until the lamb is cooked to your desired level of doneness and has a nice char on the outside*. 

Once cooked, remove the lamb kabobs from the grill and let them rest for a few minutes before serving. 

4. Serving: 

Serve the grilled lamb kabobs drizzled with harissa tahini sauce. Serve more sauce alongside for dipping. You can also serve them with your choice of sides such as rice, grilled vegetables, or pita bread.

For the Ouzi:  Cut the lamb into 3-inch cubes; season with salt and pepper.  Roast at 350°F to sear, turning several times until brown on all sides. 

Transfer lamb to a pot.  Add bay leaves, carrot, leek, cinnamon sticks, cloves, celery and allspice; add cold water to cover.  Bring to a boil; reduce to medium heat.  Cook until lamb is tender, about 45 minutes. 

Strain meat, discard vegetables and reserve liquid. 

After the lamb has cooled enough to handle, tear into bite-size pieces, removing any fat tendons.  Add back a little broth to keep meat moist.

For the Spiced Rice:  Wash and rinse rice in four changes of hot water.  Drain well and set aside. 

In a wide-bottom pot, add oil.  Over medium heat sauté the onions until translucent.  Add rice, pine nuts, almonds, allspice, cinnamon, pepper, cardamom, nutmeg and salt.  Stir continuously over moderate heat until spices are fragrant.  Add water; bring to a boil.  Reduce heat; cover for 20 minutes or until done.  Fluff with a fork. 

Serve lamb on top of Spiced Rice with cucumber yogurt sauce on the side.

In a heavy-bottomed pot, heat oil.  Add onions, cooking until softened.  Add lamb; cook until browned, then dust with flour.  Mix thoroughly; cook an additional 1 minute.  Add carrots, peas and corn; incorporate well.  Add tomato paste and Worcestershire.  Gradually add stock; bring to a boil then reduce to a simmer.  Simmer on low approximately 10 minutes.  Adjust seasoning with salt and pepper.  Remove from heat.  Stir in parsley; set aside to cool. 

In a pot, cover the potatoes with cold water.  Bring to a boil; reduce heat and simmer until potatoes are fork tender.  Drain and steam dry.  In a bowl, add heavy cream and butter.  Grate potatoes, skin on; gently mix with cream and butter until semi-smooth with small chunks.  

Spoon the cooked lamb mixture into a large casserole pan or 12 individual casserole dishes.  Spread a layer of the smashed potatoes over the lamb mixture; top with shredded cheese.  Bake at 375°F until internal temperature of 165°F is reached. 

Option:  Spoon quenelle-shaped portions of the potato mix on top before baking for a slightly different presentation.  May be done in individual casseroles or in a large pan for banquet buffet.