Kohitsuji yaki – chargrilled teriyaki lamb chops

4
60 minutes

Ingredients

Kohitsuji yaki

  • 2 4-bone lamb racks
  • 200ml of sake
  • 50g of sugar
  • 140ml of mirin
  • 100ml of soy sauce

Pickled shallots

  • 40g of sugar
  • 80ml of rice vinegar
  • 1 banana shallot

Tare sauce

  • 30ml of sake
  • 90ml of mirin
  • 50ml of soy sauce
  • 5g of sugar

To serve

  • 10g of vegetable oil
  • 200g of baby carrots, halved lengthways
  • 120g of tenderstem broccoli
  • 120g of asparagus, halved lengthways
  • 1 pinch of sanshō
  • wasabi paste
  • salt
  • pepper

Method

1
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
  • 2 4-bone lamb racks
2
For the pickled shallots, combine the sugar and vinegar in a small pan and heat gently until dissolved and fully incorporated. Quarter the shallot 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
  • 1 banana shallot
3
To 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
  • 50ml of soy sauce
  • 5g of sugar
4
Preheat the oven to 180°C/gas mark 4 and preheat a griddle pan or barbecue to high
5
Remove the lamb racks from the marinade, pat dry and brown the racks over a high heat, starting with the fatty side. Once nicely golden, transfer to a tray and cook in the oven for 15 minutes, or until the internal temperature reads 64°C on a temperature probe. Remove and allow to rest
6
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
  • 120g of tenderstem broccoli
  • 120g of asparagus, halved lengthways
  • 200g of baby carrots, halved lengthways
  • pepper
  • salt
  • 10g of vegetable oil
7
To serve, carve the racks into chops and divide between plates. Drizzle over a little of the tare sauce and pile the vegetables to one side, arranging dots of wasabi and pieces of shallot (drained from the pickle) on the other. Garnish the cutlets with a pinch of sanshō and serve immediately
  • 1 pinch of sanshō
  • wasabi paste