Native shetland lamb cutlets with Teriyaki sauce

Here is the second recipe from London based Oriental Culinary Arts Lectuer and Author, Reiko Hara.

Native Shetland Lamb Cutlets with Teriyaki Sauce
This mouth-watering Japanese sauce brings out the sweet undertone of Native Shetland lamb.
Ideal for family supper or entraining.

Preparation Time:15 minutes plus 1 hour for resting the meat.
Cooking Time: 30 minutes


Ingredients: Serves 4

                       - Salt
                       - Ground white pepper
              pinch - Potato starch
 4, 120 g each  - Shetland lamb, loin, cutlet or leg steak
                2tbs - Vegetable oil for frying

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 - 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

Method:

1. 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.
2. Preheat the oven to 200ºC.
3. Take the lamb out of the fridge 5 minutes before cooking.
4. Heat a frying pan and add vegetable oil and sear the lamb on both sides.
5. Transfer it 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 in 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 and add ginger juice, and mix well. Keep it warm.
10. Take the lamb out of the oven and rest it for 3 minutes.
11. 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.

Chef’s tip: the sauce can be made ahead and re-heated before use.