30 minutes, plus overnight pickling and marinating
Hideki Hiwatashi's teriyaki lamb chop recipe is a celebration of spring, with juicy marinated cutlets served alongside lightly charred seasonal vegetables. Sticky tare sauce, pickled myoga and fiery kinome (the young leaves of the sanshō plant) add some Japanese flair to this fantastic low carb dish.
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Marinate the lamb chops the day before serving. Pour the sake into a pan or dish and use a blowtorch to burn off the alcohol. Add the sugar, mirin and soy sauce and stir until completely dissolved. Allow to cool a little, then coat the lamb chops evenly in the marinade and leave in the fridge overnight
200ml of sake
140ml of mirin
100ml of soy sauce
50g of sugar
600g of lamb chops
For the pickled myoga, combine the sugar and vinegar in a small pan and heat gently until dissolved and fully incorporated. Quarter the myoga and place in an airtight container, pouring over the sweet vinegar to cover. Seal and refrigerate, leaving to pickle overnight
40g of sugar
80ml of rice vinegar
20g of myoga
Before serving, prepare the tare sauce. Combine the sake, mirin, soy sauce and sugar in a small pan and place over a low heat. Heat gently, allowing to reduce until thickened to a glaze-like sauce consistency
30ml of sake
90ml of mirin
90ml of soy sauce
10g of sugar
Preheat the oven to 180°C/gas mark 4 and line a flat baking tray with baking paper
Remove the lamb chops from the marinade and arrange across the lined baking tray. Bake in the oven for 8–10 minutes
Meanwhile, add the oil to a large frying pan and place over a medium heat. Fry the carrots, broccoli and asparagus until lightly charred, seasoning generously with salt and pepper
10ml of vegetable oil
120g of tenderstem broccoli
120g of asparagus, halved lengthways
200g of baby carrots, halved lengthways
To serve, divide the lamb chops between plates and drizzle over a little of the tare sauce. Pile the vegetables to one side, arranging dots of wasabi and piece of myoga (drained from the pickle) on the other. Garnish the cutlets with a pinch of sanshō and a few sprigs of kinome and serve immediately
1 pinch of sanshō
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