Teriyaki Glazed Aussie Lamb Rack, Pea & Mint Puree, Pomme Dauphine, Charred Baby Gem Lettuce & Teriyaki Sauce by Exose Grant, Executive Chef at Ikaro
Exose Grant, Executive Chef at Ikaro Teriyaki Glazed Aussie Lamb Rack, Pea & Mint Puree, Pomme Dauphine, Charred Baby Gem Lettuce & Teriyaki Sauce.
Ingredients
Teriyaki Sauce
- 150ml soy sauce
- 50g dark brown sugar
- 10g minced ginger paste
- 10g minced garlic paste
- 20g honey
- 15ml sesame oil
- Water
- Cornflour
Rack of Lamb
- 2 x 4 bone Aussie rack of lamb
- Vegetable oil
- Thyme
- Rosemary
- Garlic
- Maldon salt
- Cracked black pepper
Charred Baby Gem Lettuce
- 2 baby gem lettuce
- Sour cream
- Toasted sesame seeds
Pea & Mint Puree
- 600g garden peas
- 50g salted butter
- 10 mint leaves
- Pea water
- Maldon salt
- Cracked black pepper
Pomme Dauphine
- 600g Rooster potatoes (dry mash)
- 100g salted butter (melted)
- 100ml whole milk
- 100ml water
- 100g salted butter
- 120g plain flour
- 1 pinch table salt
- 1 pinch caster sugar
- 4 eggs
- Sour cream
Method
Teriyaki Sauce
- Mix cornflour and water together and leave to the side.
- Combine all the rest of the ingredients together and bring to the boil, then simmer for 5 minutes.
- Add water to desired taste.
- Thicken with the cornflour mix to desired consistency, check for seasoning.
- Pass through a chinois transfer to a container.
Rack of Lamb
- French trim the rack of lamb and cover bones with foil.
- Marinate with oil, salt, pepper, herbs and crushed garlic cloves.
- Seal the lamb in a pan until coloured all over, glaze with teriyaki sauce and roast in the oven at 160℃ until desired cooked temperature. Remove and allow to rest.
Charred Baby Gem Lettuce
- Portion the baby gem into quarters, using the pan from the lamb, charr the lettuce, add butter and keep basting. Season with salt and pepper.
- Brush with teriyaki sauce and drizzle sour cream over the lettuce then sprinkle toasted sesame seeds.
Pea & Mint Puree
- Cook peas in a pot of boiling water for approx. 1-2 minutes.
- Strain but keep liquid aside, blend together peas, butter and mint until smooth and add pea water bit by bit until desired consistency.
- Season with salt and pepper and pass through a sieve.
Pomme Dauphine
- Bake rooster potatoes in the oven at 160℃ for about an hour until soft, pass through a drum sieve to make dry mash then mix in melted butter, season with salt and pepper.
- For the choux pastry, heat up milk and water in a saucepan.
- Melt butter in a separate pan and mix in flour, salt and sugar to make a roux.
- Pour the milk and water slowly into the rough and mix together until smooth. Continue cooking the mixture for approx. 3 mins then remove from the heat.
- Beat in the eggs and continue to beat in for 2 mins until incorporated and smooth.
- Mix the mash and the choux together, dust with a little plain flour. Deep fry at 180°c until golden brown. Transfer to paper towels to drain then season with salt.
- Using a bottle to pipe sour cream in centre of pomme dauphine.
Finishing off
- Glaze and carve the lamb, season with Maldon.
- Plate up the dish with all elements and finish with a drizzle of the teriyaki sauce.
