Exose Grant, Executive Chef at Ikaro Teriyaki Glazed Aussie Lamb Rack, Pea & Mint Puree, Baby Gem Lettuce

  • Prep time 0Min
  • Cook time 0Min
  • Technique Roast
  • Meat Lamb
  • Cut Rack
  • Serves 4

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

  1. Mix cornflour and water together and leave to the side.
  2. Combine all the rest of the ingredients together and bring to the boil, then simmer for 5 minutes.
  3. Add water to desired taste.
  4. Thicken with the cornflour mix to desired consistency, check for seasoning.
  5. Pass through a chinois transfer to a container.

Rack of Lamb

  1. French trim the rack of lamb and cover bones with foil.
  2. Marinate with oil, salt, pepper, herbs and crushed garlic cloves.
  3. 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

  1. 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.
  2. Brush with teriyaki sauce and drizzle sour cream over the lettuce then sprinkle toasted sesame seeds.

Pea & Mint Puree

  1. Cook peas in a pot of boiling water for approx. 1-2 minutes.
  2. Strain but keep liquid aside, blend together peas, butter and mint until smooth and add pea water bit by bit until desired consistency.
  3. Season with salt and pepper and pass through a sieve.

Pomme Dauphine

  1. 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.
  2. For the choux pastry, heat up milk and water in a saucepan.
  3. Melt butter in a separate pan and mix in flour, salt and sugar to make a roux.
  4. 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.
  5. Beat in the eggs and continue to beat in for 2 mins until incorporated and smooth.
  6. 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.
  7. Using a bottle to pipe sour cream in centre of pomme dauphine.

Finishing off

  1. Glaze and carve the lamb, season with Maldon.
  2. Plate up the dish with all elements and finish with a drizzle of the teriyaki sauce.