Lamb two ways, wild mushrooms, edamame, teriyaki


Lamb two ways, wild mushrooms, edamame, teriyaki

Recipe by Chef Fred Wilson, Kikkkoman Masters 2015 Runner Up

  • Serves4

Ingredients

  • 1 lamb rack (8 bone)
  • 250g Peas
  • 4 roscoff onions
  • 150g Hom shimiji mushroom
  • 150g girolles
  • 1 romaine lettuce
  • 1 garlic clove, thinly sliced
  • 200g butter
  • 50g pomace oil
  • 10g sherry vinegar
  • 5g Kikkoman soy sauce

Braised lamb and “teriyaki” sauce

  • 600g chicken stock
  • 600g veal stock
  • 1 lamb shank
  • 2 roscoff onions, peeled
  • 1 donkey carrot, peeled
  • 30g honey
  • 50g white wine
  • 50g Madeira
  • 50g Kikkoman soy sauce
  • 10g garlic, peeled
  • 15g dried cep
  • 1 star anise
  • 20g thyme

Soy salt pastry

  • Strong flour
  • 88g rock salt
  • 55g egg white
  • 40g water
  • 20g Kikkoman soy sauce
  • 4g thyme

Method

Make the soy salt pastry by combining all ingredients in a bowl. Mix in a kitchen aid till it comes together, turn out onto greaseproof and knead till smooth. Wrap around 4 roscoff onions and seal. Bake in the oven for 20 minutes at 180c. Remove from the oven and leave to cool slightly before taking out the pastry and peeling the skin off. Set aside.

For the braised lamb and “teriyaki” sauce: seal off the lamb shank lightly in a hot pressure cooker, prepare the mire poix (roscoff onion, donkey carrot and garlic) and add to the pan.

In a separate pan bring the chicken and veal stock to the boil and set aside.

Stir the honey onto the lamb and vegetables so they are coated. Then add the white wine, madeira and Kikkoman soy sauce, bring to the boil.

Add the rest of the ingredients and the hot stocks. Seal the pressure cooker and cook on full pressure for 40 minutes.

Prepare the mushrooms and cook the peas in boiling salted water, refreshing in ice. Remove the outer leaves of the lettuce, and cut off the centre stalk. Thinly slice on a mandolin 1 garlic clove. Set aside.

When the shank is cooked, release the pressure and remove from the liquid. Break into natural segments and discard the bone and sinew. Keep warm with a little of the cooking liquid to stop it drying out.

Pass off the cooking liquor and reduce in the pan till thick and glossy (cooking time 20 minutes). Pass through a fine sieve and set aside for plating.

Cut the roscoff onions in half, char the cut side in a pan with oil till golden, 5-8minutes. When coloured add 2g butter, melt and deglaze the pan with the sherry vinegar and 5g Kikkoman soy sauce to create a glaze and finish the cooking. Remove from the pan and set aside.

At the same time begin pan roasting the lamb rack. Render the fat till golden (6 minutes) then seal all around and baste with butter. Cook in the oven for 8-10 minutes at 180c (5minutes on the fat side/5minutes on the bone side). Drain off the fat and glaze with the “teriyaki” sauce, remove to a resting tray and leave to rest for 8 minutes.

Warm the braised lamb up in some of the braising liquor, at the same time warm the lamb in the oven (4 minutes) and the “teriyaki” sauce. Separate 4 onion shells and warm with the whole onions in the oven glaze side up(3 minutes). Cook the peas in a an emulsion made with butter and water(2minutes), add the thinly sliced garlic and mushrooms cooking quickly to keep the fresh taste (2 minutes). Remove from the pain and drain off excess emulsion.

In the same pan wilt the lettuce so it takes on the mushroom and garlic flavours, remove and drain.

Begin to plate up.