Tingly Lamb Ssäm with Quick-Pickled Celery

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Doris

3 pounds lamb shoulder

Momofuku Tingly Seasoned Salt

¼ cup cumin seeds, ground

2 tablespoons brown sugar

2 tablespoons neutral oil, such as safflower

2 onions, sliced

1 jalapeno, sliced

4 cloves garlic, sliced

12 oz can light beer

1 cup Momofuku Soy Sauce

1 lemon, quartered

2 stalks celery, shaved with vegetable peeler or thinly-chopped

2 scallions, thinly sliced

½ cup Greek yogurt

Momofuku Chili Crunch

Bibb Lettuce or Flatbread for ssäm-building

So many people ask us if they can make our bo ssäm with lamb instead of pork. We decided to come up with this new lamb recipe for all of you. It’s loosely inspired by a dish at Majorōmo in Los Angeles which is based on Sichuan toothpick lamb. Our advice: get both flatbread and lettuce, and you have lots of ssäm-building opportunities.

Directions at shop.momofuku.com

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