Prep Time
30 MIN
Cook Time
8 HRS
Total Time
8 HRS, 30 MIN
Servings
6
Ingredients
For the lamb:
- 1/2 cup Gochujang
- 6 tsp White miso paste
- 5 garlic cloves, minced
- 1 tbsp freshly grated ginger
- 2 tbsp lemon juice
- 3 to 4 lbs American Lamb Shoulder, cut into one-inch cubes
- For the coleslaw:
- 1 16oz bag of store-bought coleslaw
- ⅓ cup mayonnaise
- 1 cup of kimchi, chopped
- 8 to 10 soft flour tortillas, toasted
For garnish:
- Sliced avocado
- Sriracha
- Sesame seeds
- Scallions
Directions
In a large mixing bowl combine the first five ingredients. Add the American lamb shoulder to a bowl and gently turn the lamb making sure the sauce has coated it entirely.
Spray the insert of a 5-quart slow cooker with non-stick cooking spray and place the lamb shoulder into the bottom. Cover and cook on low for 6 to 8 hours.
Once cooked, remove the lamb shoulder from the slow cooker and place on a cutting board to rest for at least 3 minutes before slicing and shredding.
While the lamb rests, make the coleslaw. In a large mixing bowl combine the bag of coleslaw, mayo and kimchi. Set aside.
To serve: take a toasted tortilla and top with shredded lamb followed by coleslaw and desired toppings. Serve and enjoy!
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
