Ingredients
| 1 Te Mana lamb rack, cap on | |
| 100g caster sugar | |
| 25g Maldon sea salt | |
| 100g green chilli, deseeded | |
| 2 cloves garlic | |
| 50g ginger | |
| 100ml lime juice | |
| ½ bunch coriander, leaves, stalks and roots | |
| 125g white miso | |
| 250ml teriyaki sauce (I use Kikkoman) | |
| corn starch | |
| FOR THE SALAD | |
| 1 carrot | |
| 1 x 300ml bottle seasoned rice vinegar for sushi | |
| 1 red onion | |
| ¼ cabbage, stalk removed, thinly sliced | |
| 1 daikon (Japanese radish), thinly sliced | |
| 1 bunch spring onions | |
| 1 bunch of mixed micro herbs (eg coriander & mint) | |
| 25g Kewpie mayonnaise (Japanese mayonnaise, can be found in most supermarkets) |
Instructions
| 1. | Remove the lamb from the fridge and let it rest for 40 minutes at room temperature. |
| 2. | Take the fat cap off, and cut the lamb into even cutlets, removing some bones if necessary. |
| 3. | Put the caster sugar, Maldon sea salt, green chilli, garlic, ginger, lime juice, coriander and white miso in a blender and blend until all ingredients are mixed together. |
| 4. | Set some aside to use as a dipping sauce for the lamb, then coat the lamb racks with the remainder and marinate for at least three hours (though for best results marinate for 12-24 hours). |
| 5. | For the salad, peel and cut the carrot into 1cm thick strips and then slice very finely. |
| 6. | Put the carrot into a pan with the rice vinegar, bring to the boil then allow to cool. |
| 7. | Remove the carrot, then repeat with the red onion, slicing it about 1⁄2cm thick. |
| 8. | Thinly slice the spring onion, then put it into iced water to crisp. |
| 9. | When it is crisp, drain off and dry. |
| 10. | Place all the vegetables and herbs into a bowl. |
| 11. | Add the Kewpie mayonnaise and mix all ingredients together just before serving the lamb. |
| 12. | The lamb is best cooked on a barbecue or a griddle pan but if you only have a regular pan then this is okay, too. |
| 13. | Put some oil in the pan and wait for it to heat up (it’s hot enough when it begins to produce smoke from the oil in the pan). |
| 14. | Place the lamb cutlets into the pan and let them cook for 1 minute on one side, then turn them over and let them cook for a further 1 minute. |
| 15. | Thicken the teriyaki with a bit of corn starch to make a glaze. |
| 16. | Add the glaze to both sides of the cutlet and cook each side for a further 30 seconds. |
| 17. | Rest on the side for a few seconds before plating up. |
| 18. | Put the remaining coriander and lime miso sauce into a small bowl to serve. |
| 19. | Serve the lamb racks with the salad and the dipping sauce. |
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