Korean Lamb Ssam Summer Party

Korean Lamb Ssam Summer Party

I have been on a major Korean food kick, exploring all types of restaurants around LA and also using it as inspiration in my cooking. With summer just starting, I thought it would be perfect to host a beautiful Korean summer party - filled with a braised + shredded lamb ssam. (not to mention tons of apps, drinks, soju and sides to boot).

Ssam is a traditional Korean dish that means “wrapped” otherwise know as some form of meat in lettuce wraps. Normally it’s used with beef, but a braised and shredded lamb works just as amazing - and filled with flavor. We braised the lamb in brown sugar, soy sauce, garlic, gochujang, chili paste, and white wine - low and slow on the stovetop and then in the oven, it becomes so tender and literally falls of the bone. (full recipe below)

For guests wanting different options, we also made juicy + herby lamb burgers. We served the lamb ssam with a bunch of banchan (side dishes) such as marinated cucumbers, pickled daikon, kimchi, spicy radish, fish cakes, sticky rice and lettuce wraps - all sides you would find at a traditional Korean BBQ spot.

Korean Lamb Ssam Summer Party
Korean Lamb Ssam

We paired the lamb with a homemade ssam sauce and a ginger scallion sauce. The way you make the wraps is by taking a cold, crispy lettuce wraps and stuffing it with rice, the lamb and all your sauces while eating all the sides throughout the meal. So much umami flavor with everything together - it’s something I DREAM of eating.

For apps, we continued on the Korean theme and made kimchi deviled eggs and a sesame seaweed salad. For drinks we made a delicious and refreshing yuzu blueberry lemonade. As you can tell, it was quite a feast.

Korean Lamb Ssam Summer Party
Korean Lamb Ssam Summer Party

For the Shredded Braised Lamb Ssam

  • 3 lb American Lamb Board shoulder

  • 1/3rd cup brown sugar

  • 1 tablespoon soy sauce

  • 1 tablespoon sherry vinegar

  • 4 cloves garlic

  • 3 tablespoons gochujang

  • 3 tablespoons fermented soy bean paste

  • 1 tablespoon hot chili paste

  • 3 tablespoons white wine

  • 2 white onions, roughly chopped

  • 1⁄2 cup water

  • 1 asian pear, roughly chopped

  • salt and pepper to taste


In a deep dutch oven or pot, drizzle vegetable oil and let the pot get hot. Add in your onions and garlic and let it sweat about 5 minutes.

Next add in your lamb shoulder and do a light sear for 10-15 minutes. Add in the rest of your ingredients (besides the liquids): brown sugar, soy sauce, sherry, garlic, gochujang, soy bean paste, hot chili paste and your asian pear. Mix well for 10-15 minutes until everything is incorporated.

Next, add your water and white wine. Adjust with more water if needed to cover the lamb. Add your dutch oven cover on medium for about 1 hr on the stovetop.

In the meantime, preheat your oven to 300 degrees. After 1 hr, remove some liquid from the pot and reserve for basting and add your dutch oven with the lamb and let it braise and roast for about 3-4 hours (depending on size and oven). Check every so often (about 30-45 minutes) and add on more liquid to baste that you reserved.

Remove once the lamb is cooked throughout, charred on the outside skins and flakes off to shred. Serve with all your favorite sides!

Korean Lamb Ssam Summer Party

*This post is brought to you by American Lamb Board Thank you for supporting the sponsors that allow lindseyeatsla to create new recipes and content. All ideas expressed are my own.

*Use THIS link to enter their amazing $500 gift card giveaway!

Keep up with me on Instagram at @lindseyeatsla!

Korean Lamb Ssam Summer Party

Lamb Shawarma Pitas

Lamb Shawarma Pitas

Lamb shawarma pitas! with yogurt, harissa, and a herb cucumber salad. I am all about these spices today and this blend is amaaazing. I love the char on the lamb which is then thinly sliced and can be served with all your favorite sides. (some ideas are rice and pickled veg, also!)

This recipe is perfect for spring and is quick, easy and light to whip up!

Lamb Shawarma Pitas
Lamb Shawarma Pitas

Lamb Shawarma Pitas

For the Shawarma

  • 1 lb American Lamb Shoulder Chops

  • 1/3rd cup olive oil

  • 1 tablespoon cumin

  • 1 tablespoon coriander

  • 1 tablespoon paprika

  • 1/2 tablespoon fennel seeds

  • 1/2 tablespoon ground allspice

  • 1 teaspoon ground turmeric

  • 1⁄2 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1 teaspoon cayenne

  • 1/2 teaspoon pepper

  • 1/2 teaspoon salt

Cucumber Tomato Salad

  • 2 persian cucumbers, cubed

  • 1 cup small cherry tomato, cut in half

  • 1/3rd cup cilantro, finely chopped

  • 1/3rd cup parsley, finely chopped

  • 1/3rd cup mint, finely chopped

  • 1 tablespoon olive oil

  • Juice of 1 lemon

  • salt and pepper to taste

Sides: Pita, Harissa, Rice, Yogurt


Preheat your oven to 400 degrees. Begin my making your shawarma mixture by mixing all the spices together with olive oil and marinated with your lamb shoulder, up to an hour but overnight works best.

In the meantime, prep your salad by cutting your cucumbers, tomatoes and finely chopping your herbs. In a bowl, combine all together with olive oil, lemon juice and salt and pepper.

Heat a skillet with a drizzle of oil and add on your lamb charring on both sides - around 4-5 minutes. Place the lamb in the oven for about 15-20 minutes until cooked through. Let rest for 10 minutes and thinly slice. Serve with your salad, in a pita pocket and all your favorite sides!

* This post is brought to you by American Lamb. Thank you for supporting the sponsors that allow lindseyeatsla to create new recipes and content. All ideas expressed are my own.

Lamb Shawarma Pitas

Keep up with me on instagram @lindseyeatsla!

Za'atar + Sumac Rack of Lamb with Herb Yogurt Sauce

Za'atar + Sumac Rack of Lamb with Herb Yogurt Sauce

THIS za'atar + sumac rack of lamb with herb yogurt sauce may be my new favorite recipe. Super tender and a tangy marinade from the sumac - this recipe is my new go-to for rack of lamb. See below for the full recipe!

Za'atar + Sumac Rack of Lamb with Herb Yogurt Sauce
Za'atar + Sumac Rack of Lamb with Herb Yogurt Sauce

Za'atar + Sumac Rack of Lamb with Herb Yogurt Sauce

Rack of Lamb

  • 1 rack of American Lamb

  • 1 tablespoon za'atar

  • 3 tablespoons sumac

  • 2 tablespoons paprika

  • 2 tablespoons pepper

  • 1 tablespoon salt

  • 2 tablespoons garlic powder

  • 1/4th cup olive oil

Green Herb Yogurt Sauce

  • 1⁄2 cup cilantro

  • 1⁄2 cup dill

  • 1 juice of lime

  • 2 garlic cloves

  • 1⁄2 cup greek yogurt

  • 1 tablespoon oil

  • Salt and pepper to taste


Preheat your oven to 400 degrees. Next, make your yogurt sauce by blending your cilantro and dill first until chopped. Add your yogurt, lime juice, garlic, oil and salt and pepper. Blend and set aside.

To make your lamb, mix za’atar, sumac, paprika, pepper, salt, garlic powder and oil in a bowl. Spread the mixture all over the lamb and let marinate for 30mins-overnight.
Heat a skillet with a drizzle of oil and let it get really hot. Sear your lamb for 5-6 minutes on each side until charred on medium-high heat.

After, place in the oven for 15-20 minutes. Let rest for 10-15 minutes and slice to make into chops. Serve with your herb yogurt sauce.

Za'atar + Sumac Rack of Lamb with Herb Yogurt Sauce

Enter a special giveaway with American Lamb in honor of Lamb Lover’s Month here and enter to win a $1,000 hotel voucher!

* This post is brought to you by American Lamb. Thank you for supporting the sponsors that allow lindseyeatsla to create new recipes and content. All ideas expressed are my own.

Keep up with me on instagram @lindseyeatsla!

Za'atar + Sumac Rack of Lamb with Herb Yogurt Sauce

The Ultimate Summer Dinner Party 

The Ultimate Summer Dinner Party

Summer is among us, and what better way to ring in the new season than with a BBQ get-together with all my favorite friends and family. Think cozy outdoor vibes with set menus, red wine sangria, sun, and delicious food grilled over the BBQ. We made a selection of American Lamb Kabob skewers, American Lamb Koftas and roasted vegetables to go along with it. 

We set up an outdoor tables-scape, with a low table on the floor with pillows & blankets filled throughout. My cousin just had her baby girl, so we laid out a few more large blankets and played all day with her while we cooked and ate! 

These recipes are easy to cook (so you can spend time with your guests instead of worrying
about what’s next in the kitchen!), pack a punch of flavor and will impress anyone and everyone!
All you need is some American Lamb (you can find this in Whole Foods, literally the best quality
lamb EVER and makes for the perfect BBQ meat because it’s SO versatile and delicious) and
your favorite summer ingredients to whip up the perfect Summer Dinner Party. Thank me later.
Now… onto the menu + recipes. 

The Ultimate Summer Dinner Party
The Ultimate Summer Dinner Party


  • bruschetta bar
  • seared ahi tuna lettuce cups
  • red wine sangria
The Ultimate Summer Dinner Party


  • spicy lamb koftas, lamb kabobs, vegetable kabobs with summer israeli salad with bell peppers & herbs. Roasted onions, tomatoes and jalapeño with sangkak and rice 
The Ultimate Summer Dinner Party


  • sumac aoili with dill, roasted beets 
  • with lebneh, cilantro chutney


  • fresh farmers market fruits with vanilla ice cream

See below for the recipes from my summer dinner party + get cookin’! 

Spicy Lamb Kofta Skewers


  • 2 lbs Ground American Lamb
  • 2 yellow onions minced
  • 5-6 cloves Garlic, minced
  • 1 T pepper
  • 1 T salt
  • 1 bunch Parsley
  • 1 bunch mint
  • 1 bunch cilantro
  • 1/4th tsp Cayenne 
  • ½ t Chile flakes 


Prep your marinade by finely chopping up your mint, parsley and cilantro. Mince your garlic and onions. 

Next, take your ground lamb and mix in your minced onions, minced garlic, pepper, salt, the chopped parsley, mint, cilantro and add cayenne and chili flakes. (you want this mixture pretty dry so it sticks well on the skewers).

Marinate in the fridge for 1-2 hours. Start to assemble by placing on your skewers, hugging tightly all around with your hands and pinching the edges where the meat meets the stick, so it stays tight when cooking and doesn’t fall apart.

Heat a BBQ grill or skillet and add your skewers on, about 4-6 minutes on each side, until lamb is cooked through.

The Ultimate Summer Dinner Party

Cilantro Mint Chutney


  • 1/3rd cup pine nuts
  • 1 bunch large cilantro
  • ½ -1 jalapeño depending on how spicy you like it 
  • 1 lemon juice
  • ½ tsp sugar
  • 1 tsp garlic powder
  • Little mint
  • 2/3rds cup of water
  • ½ tsp ginger powder (fresh ginger works too)
  • Salt and pepper to taste


All you have to do is place all of the above ingredients in a blender or food processor, blend and pulse until a sauce/chutney forms!

The Ultimate Summer Dinner Party

Lamb Kabob and Vegetable Skewers



For the lamb shank, its a mix of chili flakes, paprika, garlic powder, olive oil, salt and pepper and soy sauce. Mix it with your lamb stew meat and set aside to marinate for about an hour. Heat up your grill or skillet, place lamb meat on skewers with your favorite vegetables and grill and char on all sides until cooked through. 

What better way to enjoy the start of summer? 

The Ultimate Summer Dinner Party

+ be sure to enter American Lamb's Summer Contest here: http://www.americanlamb.com/lambventures/ for a grand prize of $1,000!

Keep up with me on Instagram at @lindseyeatsla

Lamb Coconut Curry with Pickled Red Onions


Hello perfect, tender, juicy, spicy delicious lamb coconut curry! Take it up a notch by making your own (easy!) homemade curry paste and tons of toppings like pickled red onions, mint, lime wedges and more. We used lamb loin chops from American Lamb and put both egg noodles and served along side white rice just for more options with serving. Now.. let’s get into it! Full recipe below!


  • 2 cups coconut milk 
  • 1 package of egg noodles 
  • 4 American Lamb Loin Chops 
  • 1 tsp fish sauce 
  • 4 tsp sugar 
  • 2 tsp salt 
  • 1 tsp pepper 
  • 3-4 cups of water 

Curry Paste:

  • 1/3 cup shallots
  • 1/3 cup fresh garlic
  • 1/3 cup ginger 
  • 1/2 tsp paprika 
  • 1/8th tsp dried lemongrass 
  • 1 tsp salt 
  • 3-4 fresh coriander seeds 
  • 1/2 tsp cumin 
  • 8-10 dried chiles of choice 
  • 3 tsp oil

Garnishes (optional): cilantro, pickled red onion, jalapeño, lime wedges, mint, pickled red onions, Chile flakes

Pickled Red Onions:

  • 1-2 red onions, thinly sliced 
  • 1/2 cup Rice Wine Vinegar
  • 1/2 cup Vinegar
  • 1/2 cup Water
  • 1 tsp peppercorns
  • 1 tsp salt
  • 1 tsp sugar 
  • 2-3 chiles
  • 1/2 beet chopped (for color and slight flavor)


  1. Make your curry paste first by slicing shallots, garlic, ginger and seeded and slicing your dried chiles. Place in a pan (without oil) and just char for about 10-15 minutes. 
  2. Place in a blender with paprika, lemongrass, salt, coriander, cumin and oil. Mix until a paste is formed. Add water if needed. Set aside. 
  3. Make your pickled red onions by slicing red onions and adding in your vinegars, water, pepper, salt, sugar chiles and a beet for color. Set in your fridge for 1-2 hours or keep overnight. 
  4. Once your onions and curry paste are ready, get the curry ready. Get 4 American Lamb Loin Chops and sear them in a big pot. Once seared and crusted, add in 2 cups of coconut milk and bring to a boil. Once bubbling, about 10-15 minutes, add in sugar, pepper salt and fish sauce. Let simmer for 1-2 minutes and add in your water and the curry paste. You can add as spicy as you’d like it, but we added about 1/3rd cup. 
  5. Let your curry simmer and reduce a bit and let lamb cook through and get tender about 20-30 minutes. If it gets too thick, you can always add water. 
  6. Once the lamb is tender, take it out and use a knife or fingers to tear apart and cube the lamb loin chops. Place the cubes back in the curry and stir for another 2-3 minutes. 
  7. When your curry is just about done, make your egg noodles according to the package instructions and start to spoon your curry in a bowl, add your noodles and garnish. 
  8. We added fresh mint, cilantro, pickled red onions, jalapeño, lime wedges and chili flakes but you can add whatever you’d prefer! Serve along some jasmine rice + enjoy!   

Salt's Cure

IMG_4396Located in West Hollywood, Salt’s Cure is mixing only local ingredients to create some fabulous dishes! Never frozen, always fresh, this always-changing menu is fantastic. Their ingredients are only from California. They use animals directly from the farmers in California and their fish caught fresh in the Pacific Ocean. Salt’s Cure is located in West Hollywood in a little hole in the wall with limited spaces. I’ve found that the small spots I’ve eaten at, are the best and most exciting. The menu is constantly changing and is posted on the chalkboard on the wall. Water in given in a mason jar, which is always the cutest idea, and the kitchen is right in the same room. It feels so comfortable and home-like because it is so cozy and small. With the kitchen right there, you can just smell everything cooking. Salt's Cure is definitely an amazing, fresh and cute restaurant!IMG_4399To start off we got some appetizers. We got a Rock Crab Baratheon Salad that had radishes in a creamy green sauce. The crab was perfect and tasted great. We also got a pretzel and pickled spread plate. This had a fresh, delicious pretzel with grained mustard. And then came a bunch of delicious pickled goods. A few types were pickled tomatoes and red onions, as well as a variation of pickles. The pickled tomatoes were amazing and since it is now the season for tomatoes, they were absolutely amazing, with a nice crunch and sour feel from the pickle. One can taste how local these vegetables are and this was one of my favorite spreads! Another appetizer we got was lannister lamb sausage with fava beans with a puree. The lamb sausage came hot and was delicious. It is all house made and no meat is ever frozen, it is all fresh ingredients, which is why the menu changes so frequently. The green beans paired perfectly and the sauce that went with it gave the sausage a nice unity of flavors. To balance this out, I tried the avocado and citrus salad. A place called Sonoma Wine Garden had my favorite avocado and grapefruit salad with a citrus lemon sauce, but now this is my favorite one. It is rather sad that when you love a dish at Salts Cure you may not be able to have it again from this particular restaurant. But I see a beauty in this because it allows you to fully appreciate and enjoy the once-in-a-lifetime meal. This salad was refreshing with perfectly ripe avocados and juicy grapefruit. The greens with the salad were fresh and crunchy and the dressing tied it all together.

Now on to the entrees. I tried the durac pork chop with a sweet apricot purée, and the chicken with rice and the wine pot roast. This was my first pork chop and it was delicious! It was cooked to perfection with a little red inside, not too medium rare. The sweetness of the puree allowed explosions of flavor. This was definitely one of the best meals of the night, even though it was so simple. When meat is done and cooked to perfection, other dishes are hard to outdo it!

The chicken dish was moist, and contained a lot of flavors on the outside of the chicken. The spices peaked through providing the chicken to be absolutely perfect. The curried rice and sauce that came with it was a thick, chicken broth taste and delicious bite! It paired really perfect with the chicken as well. The third entrée that had a bundle of flavors was the wine pot roast. Anything braised with wine is always a winner for me. The roast melted in my mouth and cut so smooth on my fork. It was paired with potatoes, carrots and onions. The wine sauce in the roast was delicious.

Dessert time. We tried a cocoa and date pudding, a pot de crème and a grapefruit pie. All of these deserts were great! The grapefruit pie was extremely different, it was a little sweet and little sour and a little too bright, it wasn’t my favorite, but definitely refreshing. The date and cocoa pudding was delicious as well! However, it was a little too bitter and sour for my tongue when I had the pot de crème next to me, which was absolutely delicious. This was my favorite dessert. There was a crunchy and thick texture when you cut into the pudding that left my taste feeling amazing.


I really enjoyed all the food I tried at this place and look forward to coming here again and being surprised by a new menu! One can tell that love was put in these meals and the components that come within the meal really show for themselves.



  • Lamb Sausage
  • Pretzel Spread
  • Grapefruit and Avocado Salad
  • Pot De Creme