SPRING TE MANA LAMB RACK, CORIANDER & LIME MISO & JAPANESE SALAD
Chef Profile, Paul Greening
![](https://www.cuisine.co.nz/wp-content/uploads/2019/08/Cuisine-Magazine-Recipe-Spring-Te-Mana-lamb-754x1024.jpg)
tags:lime miso, japanese salad, lamb, salad, coriander
Serves
2Preparation
10 mins plus marinating timeCook
10 minsIngredients
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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