SPRING TE MANA LAMB RACK, CORIANDER & LIME MISO & JAPANESE SALAD - Cuisine Magazine - From New Zeala

Ingredients

• 1 Te Mana lamb rack, cap on
• 100g caster sugar
• 25g Maldon sea salt
• 100g green chilli, deseeded
• 2 cloves garlic
• 50g ginger
• 100ml lime juice
• ½ bunch coriander, leaves, stalks and roots
• 125g white miso
• 250ml teriyaki sauce (I use Kikkoman)
• corn starch
• FOR THE SALAD
• 1 carrot
• 1 x 300ml bottle seasoned rice vinegar for sushi
• 1 red onion
• ¼ cabbage, stalk removed, thinly sliced
• 1 daikon (Japanese radish), thinly sliced
• 1 bunch spring onions
• 1 bunch of mixed micro herbs (eg coriander & mint)
• 25g Kewpie mayonnaise (Japanese mayonnaise, can be found in most supermarkets)