How to Cook American Lamb
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For the Braised American Lamb:
● 2 lbs American lamb stew meat, cut 1-inch pieces
● 2 tablespoons neutral oil
● 4 cloves garlic, smashed
● 1 (2-inch) piece fresh ginger, sliced
● 4 green onions, cut into 2-inch pieces
● 1 teaspoon Chinese five-spice powder
● 3 cups low-sodium chicken broth
● 1⁄4 cup soy sauce
● 1 tablespoon rice vinegar
● 2 tablespoons hoisin sauce
● 3 tablespoons brown sugar
For the Cucumber-Tomato Salad:
● 2 Persian cucumbers, thinly sliced
● 2 cups cherry tomatoes, halved
● 2 tablespoons rice vinegar
● 1 teaspoon sugar
● 1⁄2 teaspoon kosher salt
● 1 teaspoon sesame oil
● 2 tablespoons chopped cilantro
For Serving:
● 2 heads butter lettuce or little gem lettuce, leaves separated and washed
● Chili crisp or sriracha
1. Brown the American lamb:
Pat the lamb dry with paper towels. Heat the oil in a Dutch oven or heavy pot over medium-high heat. Working in batches, sear the lamb until browned on all sides, about 6–8 minutes per batch. Transfer to a plate.
2. Cook the aromatics:
Reduce the heat to medium. Add the garlic, ginger, green onions, and five-spice to the pot. Cook for 1–2 minutes, stirring constantly, until fragrant.
3. Braise:
Return the lamb to the pot. Stir in the chicken broth, soy sauce, rice vinegar, hoisin sauce, and brown sugar. Bring to a boil and then lower the heat back to a simmer, cover, and cook for about 2 hours, stirring once or twice, until the lamb is fork-tender.
4. Make the salad:
While the lamb cooks, combine the cucumbers and tomatoes in a bowl. Add the rice vinegar, sugar, salt, and sesame oil. Toss well and let sit for 10–15 minutes. Stir in the cilantro just before serving.
5. Reduce the sauce:
Remove the lid and simmer the lamb for 10–15 minutes, stirring occasionally, until the sauce has reduced and thickened enough to coat the meat.
6. Assemble:
Spoon the lamb into lettuce leaves, top with the cucumber-tomato salad, and finish with chili crisp or sriracha, if desired.
