Japanese Lamb Pot Roast

Total Time: 2 hrs 25 mins Preparation Time: 10 mins Cook Time: 2 hrs 15 mins

Ingredients

• Servings: 4
• 1 1/2-2 lbs boneless lamb loin roast
• 1 1/2 tablespoons vegetable oil
• 1 1/2 cups water
• 1/4 cup soy sauce
• 1/3 cup sake
• 5 -6 slices peeled fresh ginger (each about 1 x 2 x 1/4 inches)
• 2 -3 leeks (green and parts) or 5 -6 scallions, cut into 2-inch lengths (green and parts)
• 1/2 teaspoon salt
• 3 whole black peppercorns

Recipe

• 1 in a sturdy dutch oven, brown the lamb evenly in the oil over medium-high heat. add the liquids and reduce the heat to maintain a slow simmer. add the ginger and leeks or scallions, salt, peppercorns, and partially cover the pot.
• 2 braise the lamb, turning it occasionally, for 1 1/2 to 2 hours. add more water when necessary to make sure the meat is at least half covered by liquid throughout the cooking. remove the meat and slice it. for paper-thin slices, wait until the meat has cooled to room temperature, then chill it an hour before cutting. strain the braising liquid and discard all solids before using.