chefs Michael Sutton Australian lamb yakitori
- Prep time 10Min
- Cook time 2Hr
- Technique Grill
- Meat Lamb
- Cut Leg
- Serves 20
Succulent lamb skewers marinated in a sweet and savoury Japanese glaze, grilled to perfection, and served with a rich, sous vide cooked egg yolk for dipping.
Ingredients
- 2 to 3 pounds Marinated Australian Leg of Lamb
- Japanese 7-Spice seasoning to taste
- Egg Yolk (cooked sous vide 60°C) as needed, for dipping
Lamb Marinated:
- 1 cup sake
- 1 cup soy sauce
- 1 cup mirin
- 1 cup white sugar
- 900g to 1.3kg Leg of Lamb, 1cm x 1cm cubes
Method
For the Marinade:
- In a large saucepot, bring all ingredients, except for lamb to a simmer until the mixture becomes a glaze.
- Cool until mixture is below 45°F and add lamb. Coat well and marinate for at least 2 hours.
For the Lamb:
- Preheat grill over high heat (if available, use a yakatori grill with white binchotan charcoal).
- Drain lamb from marinade and skewer onto bamboo skewers that have been soaked in water. Pack the skewers tightly so that no bamboo is exposed.
- Season with 7-spice seasoning. Grill until caramelized on each side and cooked medium rare.
- Serve immediately with 60°F egg yolk for dipping.
