Native Shetland Lamb Cutlets & Teriyaki Sauce

Native Shetland Lamb Cutlets & Teriyaki Sauce

by Reiko Har (courtesy of


  • Salt & ground white pepper
  • Pinch of potato starch
  • 4 lamb, loin, cutlet or leg steak (120 g each)
  • 2tbs vegetable oil for frying

For the Teriyaki Sauce:

  • 300ml chicken stock
  • 50g caster sugar
  • 50ml mirin
  • 50ml Japanese soy sauce
  • 2tbs rice vinegar
  • ½ tsp freshly squeezed ginger juice (grate 10cm peeled ginger, squeeze and use the juice)
  • ½ tbsp crn starch dissolved with 1tbsp water
  • Garnish with Mizuna or wild rocket leaves

To serve with:

  • Steamed rice and stir-fried pak-choy with ginger


  1. Season the meat with salt, white pepper and potato starch. Cover with cling film and leave it to stand for 1 hour in the fridge.
  2. Preheat the oven to 200°C.
  3. Take the lamb out of the fridge five minutes before cooking.
  4. Heat a frying pan and add vegetable oil and sear the lamb on both sides.
  5. Transfer the lamb to a baking tray and cook for 8-10mins in the oven or until pink inside.
  6. Mix chicken stock, caster sugar, rice vinegar and soy sauce in a pan and bring to the boil. Bring the heat down and let it simmer for 5 minutes.
  7. Burn the alcohol off mirin, add to the above sauce mixture, and mix well.
  8. Stir the dissolved corn starch into the above and continue to stir until it thickens to the consistency of single cream.
  9. Take the sauce off the heat, add ginger juice, and mix well. Keep it warm.
  10. Take the lamb out of the oven and rest it for three minutes.
  11. Place the lamb on a serving plate. Pour the sauce over it and garnish with mizuna leaves. Serve hot with steamed rice and stir-fried pak choy.