Treat Mum to a Tetsuya style dinner at home
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Show mum how much you care for her this Mother’s Day by spoiling her with a homemade lamb roast with a modern twist, created by world-renowned chef and Electrolux Cooking Ambassador Tetsuya Wakuda.
Tetsuya’s variation to this much loved, classic dinner is one that the entire family can lend a hand with.
Tetsuya’s tips to perfect this restaurant quality meal are:
- Always taste as you go, especially when adding ingredients that can differ from brand to brand, such as soy sauce.
- To stop vegetables continuing to cook after you have boiled or blanched them, simply plunge them into a bowl of ice cold water to stop the cooking process.
- For the blue cheese sauce, if you would prefer a more subtle taste, choose a creamier variety of blue cheese. This will still give you the flavour but without the bite than harder blue cheese delivers.
- If you are preparing this meal for a family gathering, ensure you spend more time with your guests than in the kitchen by browning the lamb a few hours prior to your guests arriving. When your guests arrive or an hour before you are ready to eat, simply place the racks in the oven and cook.
Slow-Roasted Rack of Lamb with Miso and Blue Cheese
Serves 4 – 6
Ingredients
Lamb
2 racks of lamb with 8 cutlets per rack, trimmed of all fat
Sea salt
White pepper
3 cloves garlic
3 tablespoons grapeseed oil
1 large bunch of thyme
Pansho powder (prickly ash pear) (optional)
Miso Sauce
300 ml chicken stock
100 g (3½ oz) Japanese white miso paste
15 g (½ oz) blue cheese
1 teaspoon soy sauce
1 teaspoon mirin
1 teaspoon grated ginger
Aubergine
2 aubergines
2 tablespoons grapeseed oil or olive oil
1 pinch sea salt
1 pinch white pepper
Garnish
1 small bunch of baby spinach leaves
1 tablespoon finely chopped spring onions (scallions)
1 tablespoon finely chopped chives
1 teaspoon black roasted sesame seeds
To cook the aubergine, heat oven to 220°C. Paint aubergine with oil and place on a baking tray. Char cook in the oven until the skin is crispy and black, remove from the oven and wrap in aluminium foil, set to one side. The aubergine will continue to cook in the aluminium foil.
Note: you can also char grill the aubergine on a gas burner flame and then wrap in aluminium foil.
For the lamb set the oven to 90°C (not fan forced).
Remove almost all of the fat from the lamb and season with salt and pepper.
Heat one tablespoon of grapeseed oil in a frying pan on a medium high heat (setting 8 on Electrolux induction cooktop), add two cloves of garlic and a sprig of rosemary to the pan, place lamb racks in the pan and gently allow them to cook until golden brown all over. Remember to move your racks occasionally to make sure they are not sticking. When all sides of the lamb are done, remove from pan and sprinkle with sansho powder (optional), then place the racks on a bed of rosemary in a baking tray, place in oven on 90°C for one hour.
While the lamb is cooking, you can get started on the sauce. In a large pan bring chicken stock to the boil, then reduce to a simmer (setting 3 on the Electrolux induction cooktop) and add the miso paste. Stir until completely dissolved. Add the blue cheese and continue to stir until dissolved and sauce starts to thicken. Add soy sauce, mirin and ginger, stirring constantly. Remove from the heat and strain the sauce through a fine-meshed sieve.
It is important to taste the sauce as you go, as all blue cheese, soy and miso paste is different and the salt levels will differ.
Once the lamb is cooked, remove from the oven. Remove the meat from each rack in one piece by slicing lengthwise along the bone. Discard the bones and cut the lamb into thick medallions and season with salt and pepper.
Blanch the spinach leaves in boiling water, then plunge into ice cold water to stop the cooking process. Set aside.
Remove the aubergine from the aluminium foil, peel, and slice into quarters lengthwise. Set aside.
To serve, arrange the spinach leaves in the centre of serving plates. Top with the aubergine, then the lamb medallions. Spoon over the miso sauce.
Garnish with spring onions and chives, and sprinkle with black sesame seeds.
