With luscious marinated cutlets served atop lightly charred seasonal veggies, Hideki Hiwatashi's teriyaki lamb chop recipe is a celebration of spring. Sticky tare sauce, pickled myoga, and hot kinome (young leaves of the sansh plant) give this low carb dish a Japanese flair.
Ingredients
2 4-bone lamb racks
200ml of sake
50g of sugar
140ml of mirin
100ml of soy sauce
PICKLED SHALLOTS
40g of sugar
80ml of rice vinegar
1 banana shallot
TARE SAUCE
30ml of sake
90ml of mirin
50ml of soy sauce
5g of sugar
TO SERVE
10g of vegetable oil
200g of baby carrots, halved lengthways
120g of tenderstem broccoli
120g of asparagus, halved lengthways
1 pinch of sanshō
wasabi paste
salt
pepper
Method
1. The day before serving, marinate the lamb chops. Pour the sake onto a pan or dish and burn off the alcohol with a blowtorch. Stir in the sugar, mirin, and soy sauce until all of the sugar has dissolved. Allow cooling slightly before evenly coating the lamb chops in the marinade and refrigerating overnight.
2. In a small saucepan, combine the sugar and vinegar and boil gradually until dissolved and well combined for the pickled shallots. Quarter the shallots and place them in an airtight jar with just enough sweet vinegar to cover them. Refrigerate after sealing and allowing to pickle overnight.
3. In a small saucepan, combine the sake, mirin, soy sauce, and sugar and cook over low heat to make the tare sauce. Allow reducing until the sauce has thickened to a glaze-like consistency.
4. Preheat the oven to 180°C and preheat a griddle pan.
5. Remove the lamb racks from the marinade, pat dry, and brown on high fire, beginning with the fatty side. Transfer to a baking sheet and bake for 15 minutes, or until an internal temperature of 64°C is reached using a temperature probe. Remove from the oven and set aside to cool.
6. In the meantime, heat the oil in a large frying pan over medium heat. Season the carrots, broccoli, and asparagus with salt and pepper and fry until gently browned.
7. Carve the racks into chops and divide between plates to serve. Drizzle a little tare sauce over the vegetables and put them to one side, with dots of wasabi and shallot (drained from the pickle) on the other. Serve the cutlets right away with a pinch of sansh on top.
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