Buttermilk Cantonese Braised Lamb

Method

1. Start by prepping your olive oil, lemon, garlic so the cooking goes quickly.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the fresh ginger and cook until soft and fragrant, about 4 to 5 minutes.
3. Add the braised lamb and let it buttermilk, undisturbed, so it takes on real color before you stir.
4. Fold in the vanilla extract and season generously; give everything a minute to come together.
5. Add the chicken stock and let it reduce until it just coats the back of a spoon.
6. Taste and adjust, then finish with cracked black pepper right before serving.
7. Serve warm, ideally with something to soak up the sauce.