Teriyaki Glazed Aussie Lamb Rack, Pea & Mint Puree, Pomme Dauphine, Charred Baby Gem Lettuce & Teriy
Exose Grant, Executive Chef at Ikaro Teriyaki Glazed Aussie Lamb Rack, Pea & Mint Puree, Pomme Dauphine, Charred Baby Gem Lettuce & Teriyaki Sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thechefsforum.co.uk.
Ingredients
- 150ml soy sauce
- 50g dark brown sugar
- 10g minced ginger paste
- 10g minced garlic paste
- 20g honey
- 15ml sesame oil
- Water
- Cornflour
- 2 x 4 bone Aussie rack of lamb
- Vegetable oil
- Thyme
- Rosemary
- Garlic
- Maldon salt
- Cracked black pepper
- 2 baby gem lettuce
- Sour cream
- Toasted sesame seeds
- 600g garden peas
- 50g salted butter
- 10 mint leaves
- Pea water
- 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
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