This mouth-watering Japanese sauce brings out the sweet undertone of Native Shetland lamb.
Ideal for family supper or entraining.
Cooking Time: 30 minutes
Ingredients: Serves 4
- Ground white pepper
pinch - Potato starch
4, 120 g each - Shetland lamb, loin, cutlet or leg steak
2tbs - Vegetable oil for frying
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 - Corn starch dissolved with 1tbsp water
Garnish - Mizuna or wild rocket leaves
To serve with
4 portions - Steamed rice and Stir-fried pak-choy with ginger
- Season the meat with salt, white pepper and potato starch. Cover with a cling film and leave it to stand for 1 hour in the fridge.
- Preheat the oven to 200ºC.
- Take the lamb out of the fridge 5 minutes before cooking.
- Heat a frying pan and add vegetable oil and sear the lamb on both sides.
- Transfer it 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 in 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 and add ginger juice, and mix well. Keep it warm.
- Take the lamb out of the oven and rest it for 3 minutes.
- Place it on a serving plate and pour the sauce over it and garnish with mizuna leaves. Serve hot with steamed rice and stir-fried pak-choy.