Japanese · Dinner
Grilled Lamb and Onion Skillet
Thin-sliced lamb shoulder and onion seared hard in a hot skillet with garlic, ginger, soy sauce, sake and a touch of sugar, finished with sesame oil and scallion. A quick Japanese-style stir-fry closer to yakiniku than a braise, served over steamed rice with pan juices spooned on top.
$7
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
540Calories
39.1gProtein
24.3gFat
38.3gCarbs
6.9gSugar
1.9gFiber
1051mgSodium
154mgChol
9.9gSat Fat
682mgPotassium
66mgCalcium
4.3mgIron
2.6mcgVitamin B12
7mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Toss lamb shoulder with soy sauce, sake, mirin and sugar; let sit 10 minutes at room temperature to tighten and color the surface.
2
Sweat
Heat vegetable oil in a heavy skillet over medium heat; cook onion 3 minutes until translucent and softened at the edges.
3
Sear
Push onion aside, raise heat to high, add lamb in a single layer and sear 2–3 minutes until the underside browns.
4
Saute
Toss in garlic and ginger; cook over high heat 1–2 minutes until lamb is browned and cooked through with no pink.
5
Finish
Drizzle sesame oil over the skillet and toss once, then scatter scallion and sesame seeds on top.
6
Plate
Spoon rice onto a plate, top with lamb and onion, and pour over any pan juices.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g lamb shoulder
- 11 onion
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp sake
- 2 tsp2 tsp mirin
- 1 tsp1 tsp sugar-white
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp vegetable oil
- 22 scallion
- 1 tsp1 tsp sesame seeds
- 1 1/2 cup280g white rice, cooked
