A glazed take on Lamb Hash, built on soy and ginger and finished the way we like it. Ready in about 1 hr and easily enough for 8 people.
Free to cook
Prep everything first: chop the aromatics, measure the soy and ginger elements, and pat the lamb dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the lamb. Cover and cook low and slow, stirring now and then, until rich and spoonable.
Stir in the soy sauce and the rest of the soy and ginger flavours, letting them cook out for a minute until fragrant.
Add the asparagus along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped shiso and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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