Lamb rack marinated in soy, garlic, chilli and sesame seeds with wilted spinach
( SERVES 2 )
- In a medium saucepan combine the soy sauce, mirin, garlic and chilli. Bring to the boil, then remove from the heat and allow the flavours to infuse. Once cool, add the sesame seeds and coriander.
- Marinate the lamb rack for 6-8 hours in the soy mixture, reserving some marinade to dress the plate. When ready to cook the lamb, heat a medium frying pan and sear the meat for about 1 minute on each side.
- Transfer to a preheated 180 degC oven for 6 minutes. Allow to rest. (Or cook the lamb over very hot charcoal.) Meanwhile, heat the oil in a medium pan and toss the spinach until it wilts. Season with salt and black pepper. Slice the cutlets and serve on top of the wilted spinach. Dress the plate with reserved marinade.
Essential Japanese kitchen
We bought everything for these recipes from the Japanese section of my local supermarket. If I’m seeking a hard-to-find ingredient, the supermarket manager will source almost anything within a day or two. It certainly pays to ask. Here’s an explanation of the ingredients in this week’s recipes.
Soy sauce or shoyu: a sauce traditionally made from brewing soy beans with wheat. Soy imparts a salty flavour. Choose lighter-style Japanese soy sauces rather than dark soy sauce from China. Look also for soy sauce with reduced sodium.
Mirin: also known as sweet sake, it is a sweetened rice wine that is used in marinades and to cook sushi rice.
White sesame seeds: a light nutty seed used in cooking and as a garnish.