OH HAI! You might have noticed something…no, it’s not a haircut…no, I’ve always worn glasses… IT”S A NEW SITE DESIGN!!!!
STREAMERS!!! BALLOONS!! PARTY-TIME!! EXCELLENT!!
Oops, that’s Wayne’s World. Actually, YEAH THAT’S WAYNE’S WORLD. Wayne’s World is awesome.
What with my new look and feel to the site, I figured that something out of the ordinary was in order. A layer cake would have been amazing, a souffle would have suited, and is there ever a time when s’mores are not appropriate? Of course not. On this we can all agree.
BUT, what with the totally brand-spanking newness of my design (executed by the fabulous Grimstation) I thought that something unexpected would be the business! And ya’ll… these buns did not disappoint. You might even say, these buns don’t quit.
These are perfect for feeding a crowd, like you might be doing if you are launching a new site design! It’s actually easier to make a ton of them at once, becuase each individual element is really simple. The lamb gets marinated overnight and then just hangs out in the oven for a few hours. And OH THE MARINADE. It is mucho mucho delicioso with white miso, sriracha, ginger and sesame headlining an all star flavour-cast.
The buns are no more difficult than making any yeast bread, and if you have a stand mixer, then you know that is REALLY EASY. Once the dough is made and rested, you just roll out little golf balls of pure white goodness into oval shapes, brush them with fat and fold them over. The only tricky part is commandeering your neighbour’s steamer insert to cook them.
The sweet little super-soft buns can even be made in advance, and just reheated for a few minutes in the steamer. If you use a pretty bamboo steamer, you can just bung it on the table, and then it’s up to everyone to make their own!
Spread a slick of salty-sweet hoisin on your bun, then top it with some crisp slices of cucumber, a pile of soft, shredded lamb, a smattering of finely sliced spring onions and finally a healthy zig-zag of sriracha.
One bite… you’re in heaven.
I strongly urge you to try these, they are all the rage at the moment, obviously, and these ones are a little different to the usual pork belly. Different is good! Speaking of which, I would love to know what you think of the new design. Any and all feedback is welcome.
Epic Lamb Buns Recipe
For the Buns, follow this recipe on Epicurious from David Chang himself.
For the Shredded Lamb
1 Lamb Shoulder approx 1.5kg
4 spring onions, sliced
1 inch piece of fresh ginger, grated
2 tbsp sesame oil
3 tbsp sriracha
1/4 cup white miso paste
1 tbsp mirin
2 tbsp light soy sauce
The night before you plan to cook and serve the lamb, place all of the ingredients, including the lamb shoulder, into an oven proof tray, and rub the marinade into the lamb. Leave in the fridge overnight. On the day you plan to cook the lamb, preheat the oven to 200C, and bring the lamb out of the fridge to room temperature. Place the lamb in the oven for 30 minutes, before turning the heat down to 160C and covering the lamb with alfoil. Roast for a further 3 hours, or until the lamb falls apart easily. Shred the lamb with two forks and keep warm in the tray.
1 cup hoi sin sauce
1 lebanese cucumber, thinly sliced
4 spring onions, finely sliced
If necessary, reheat the steamed buns briefly, before serving up family style. Each person should add hoi sin sauce, lamb, cucumber, spring onions and sriracha to their taste. Some beers would be good…