SPRING TE MANA LAMB RACK, CORIANDER & LIME MISO & JAPANESE SALAD

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.

	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)

Chef Profile, Paul Greening

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