Korean braised lamb with pickled salad | Recipes | WW Australia

Ingredients

• 1 tbs Olive oil
• 960 g Lamb leg roast, raw, (Buy 1.5kg)
• 4 clove(s) Garlic, thinly sliced
• 3 tbs Fresh ginger, (3cm piece) thinly sliced
• 3 individual Green shallot(s), cut into 6cm lengths
• 1 whole Fresh red chilli, finely chopped
• 2.5 tbs Mirin seasoning, (Japanese rice wine)
• 80 ml Reduced salt soy sauce, (1/3 cup)
• 1 cup(s) Chicken stock, (250ml)
• 2 medium Carrot(s), cut into matchsticks
• 2 medium Lebanese cucumber, cut into matchsticks
• 1.5 tbs Sushi seasoning
• 120 g Baby spinach
• 200 g Cherry tomatoes, grape variety, halved