Quick Answer

If the American ginseng you have is frozen fresh ginseng, thaw it first according to the packaging instructions; the photo shows dried root strips, so the following demonstrates with dried American ginseng. First sear the lamb shoulder until deep golden brown, then braise slowly for about 2 hours with tomatoes, garlic, oregano, and a small amount of American ginseng, adding lemon juice at the very end to enhance the flavour; the lamb is judged as cooked when it can be easily pulled apart with a fork. If using a thermometer, the whole piece of lamb should reach at least 63°C and rest for 3 minutes to be safe.

Ingredients

• Lamb shoulder 600g, cut into large pieces of about 5cm
• Dried American ginseng root 8 to 10g, broken into shorter segments
• Canned chopped tomatoes 400g
• Tomato paste 1 tablespoon
• Garlic 1 clove
• Dried oregano 1 teaspoon
• Dried mint 1/2 teaspoon
• Lemon 1
• Extra virgin olive oil 3 tablespoons
• Water approx. 350ml
• Salt 1 teaspoon, adjust to taste
• Black pepper to taste
• Fresh parsley 2 tablespoons, chopped

Method

1. Preparing the lamb and American ginseng

   Pat the lamb shoulder dry thoroughly with kitchen paper, and sprinkle evenly with salt and black pepper. Rinse the dried American ginseng quickly under running water to clean the surface, then break into short segments for use; do not pre-boil into a concentrated ginseng juice, as this may let the bitterness overpower the lamb. If the product is actually frozen fresh ginseng, follow the packaging instructions for thawing.

2. Sear the lamb first

   Heat olive oil in a heavy-bottomed pot over medium-high heat, add the lamb in batches, searing for about 2 to 3 minutes per side until the surface is deep golden brown, then remove. Do not add too much at once, otherwise the pot temperature will drop, resulting in steaming rather than forming a seared crust.

3. Sauté garlic and tomato paste

   Turn to medium heat, add garlic to the same pot, sauté for about 1 minute until fragrant, then add tomato paste and sauté for about 1 minute. Scrape up the browned bits from the bottom of the pot, as this is an important source of flavour for the braised lamb.

4. Add tomatoes, herbs, and American ginseng

   Add chopped tomatoes, oregano, mint, and about 350ml of water, mix well, then return the lamb and American ginseng. Bring to a simmer, then turn to the lowest heat, keeping the liquid surface with only slight bubbling; cover the pot and braise for about 1 hour 30 minutes.

5. Braise slowly until the lamb is tender

   Open the lid to check every 30 to 40 minutes; if the liquid is too little, add a small amount of hot water. After about 1 hour 30 minutes, insert a fork into the thickest part of the lamb; if there is still significant resistance, braise over low heat for another 20 to 30 minutes. The meat should reach a state where it can be easily pulled apart with a fork.

6. Remove the American ginseng and finish with lemon

   Once the lamb is tender, remove the American ginseng root strips, check and remove any large herb stems. Squeeze in the juice of half a lemon and mix well, taste, then add salt and black pepper as needed. Lemon should not be added too early, otherwise long braising will make the acidity become dull.

7. Rest and serve

   After turning off the heat, let the braised lamb rest in the pot for about 5 minutes, sprinkle with fresh parsley, and add a small amount of lemon juice to taste. If using a thermometer to confirm, the lamb should reach at least 63°C before removing from heat and resting for 3 minutes; if using minced lamb, it should be cooked to 71°C. Best served with toasted bread or a simple salad.

Frequently Asked Questions

Can American ginseng be used to cook Mediterranean dishes?

American ginseng is not a classic ingredient in traditional Mediterranean braised lamb, so this is not a combination claimed to be a traditional recipe. This dish is based on the tomato, garlic, oregano, mint, and lemon structure of Greek Lamb Lagoto, using a small amount of American ginseng as a personalised ingredient adjustment. American ginseng itself has a slight bitterness and earthy aroma, so adding only a small amount for slow braising aroma is more reasonable.

Does American ginseng need to be soaked before putting it in braised lamb?

Dried root strips do not need to be soaked for a long time. Just rinse quickly and put directly into the braising liquid for slow cooking; if the root strips are very hard and thick, they can be soaked for 10 to 15 minutes before cutting into short segments. The key is to control the quantity, do not use it in large amounts like boiling a concentrated ginseng soup.

How long should lamb shoulder be braised to become tender?

For lamb shoulder pieces of about 5cm, start checking after slow braising over low heat for about 1 hour 30 minutes, usually requiring about 1 hour 30 minutes to 2 hours. The real judgment is not just looking at time, but whether the meat fibres can be easily pulled apart after inserting a fork.

Will American ginseng tomato braised lamb be very bitter?

Controlling the amount of American ginseng is key. 8 to 10g for about 600g of lamb is enough to bring out the characteristic, and it is not recommended to boil the American ginseng into a concentrated juice. The sweet and sour taste of tomatoes, the fatty aroma of lamb, and the lemon juice added at the end can balance the more woody and slightly bitter taste of the American ginseng.