Lamb and Rice Bowl with Charred Scallion

Combine sliced onion, white vinegar, black pepper, and minced garlic in a large bowl. Add lamb shoulder cubes and toss well to coat. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.

Rinse jasmine rice under cold water until it runs clear. Combine rice, 600ml water, and salt in a saucepan. Bring to a boil over high heat.

Once boiling, reduce heat to low, cover tightly, and simmer 15 minutes until water is absorbed. Remove from heat and let steam, covered, for 5 minutes. Fluff with a fork and stir in butter.

Trim the roots from the scallions. Heat sunflower oil in a cast-iron skillet over high heat until it shimmers and just begins to smoke, about 2 minutes.

Lay scallions in a single layer in the hot pan. Char, turning once, for 3-4 minutes total until blackened in spots and slightly wilted. Transfer to a plate and set aside.

Thread marinated lamb cubes onto skewers (or cook loose). Heat a grill or cast-iron pan over high heat until very hot, about 2 minutes.

Grill lamb skewers for 3-4 minutes per side, until charred at the edges and cooked through to 63C internal temperature. Let rest 3 minutes before slicing.

Divide fluffy jasmine rice among 4 bowls. Slice charred lamb into strips and arrange over rice.

Place 2-3 charred scallions alongside each bowl. Serve immediately while the lamb is still warm.