JAPANESE INSPIRED LAMB TATAKI

Served with daikon, shiso, fresh wasabi and Ponzu sauce.

Serves 4 as a starter or appetiser

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Preparation & Plating

2 Ovation lamb loins
Daikon julienne-rinsed well
Carrot julienne
Small shiso leaves
Fresh wasabi
Ponzu sauce

Method

Season and quickly sear the outside of the lamb loins.
Allow the lamb to cool, then roll tightly in cling film.
Chill to set, and hold ready for service.
For service, slice thinly and arrange on a plate.
To accompany:

Mix daikon and small amount of carrot with shiso.
Grate wasabi
Dress lamb with daikon, carrot and shiso mix, wasabi and ponzu sauce.

Ponzu sauce

100ml tamari or soy sauce
2 Tbsp cooking sake
2 Tbsp rice wine vinegar
1 Tbsp mirin
1 tsp hon dashi powder
2 Tbsp lemon juice
2 Tbsp lime juice
1 tsp sesame oil
2 tsp toasted sesame seeds

Method

Heat together the tamari, cooking sake, rice wine vinegar, mirin & dashi powder.
Gently simmer until the dashi powder is dissolved.
Cool and add the citrus juices sesame oil & sesame seeds.