Native Shetland Lamb Cutlets & Teriyaki Sauce
by Reiko Har (courtesy of www.briggs-shetlandlamb.co.uk)
- 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
- 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.
- Preheat the oven to 200°C.
- Take the lamb out of the fridge five minutes before cooking.
- Heat a frying pan and add vegetable oil and sear the lamb on both sides.
- Transfer the lamb to a baking tray and cook for 8-10mins in the oven or until pink inside.
- 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.
- Burn the alcohol off mirin, add to the above sauce mixture, and mix well.
- Stir the dissolved corn starch into the above and continue to stir until it thickens to the consistency of single cream.
- Take the sauce off the heat, add ginger juice, and mix well. Keep it warm.
- Take the lamb out of the oven and rest it for three minutes.
- 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.