Grilled Icelandic Lamb Rack with Zuko Sauce

Main Dishes | World cuisine

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Grilled Icelandic lamb rack with Zuko sauce

Ingredients

Rack of Lamb - 7.4 oz
Ocean salt - 0.1 oz
Mixed Ground Peppers - 0 oz
Toasted Sesame - 0 oz
Vegetable Oil - 0 fl oz
Cress salad - 0.1 oz
Courgette - 1 piece
Mirin - 25 fl oz
Pineapple - 1 piece
Garlic - 1 clove
Ginger - 1 piece
Apple - 1 piece
Celery salt - 1 stalk
Spanish onions - 1 head
Oranges - 2 pieces
Sesame Oil - 2 fl oz
Sugar - 27.5 oz
Soy Sauce - 2 qt
Sake - 17 fl oz
Mizukan Sauce - 18 fl oz
Olive Oil - 0 fl oz
Fresh Mint - 0.4 oz
Salt - to taste

Step by Step guide

Step 1

Prepare the ingredients for the Zuko sauce. Grate separately: peeled fresh pineapple, a clove of garlic, peeled ginger root, fresh apple without skin, and peeled celery stalk using a Japanese grater. Chop the white onion into small cubes. Squeeze the juice from the oranges.

Step 2

For the Zuko sauce, mix: sesame oil (60 g), orange juice (450 g), sugar (280 g), grated pineapple (400 g), chopped onion (450 g), chopped garlic (20 g), grated ginger (40 g), grated apples (400 g), soy sauce (1.75 l), mirin (750 g), sake (500 ml), grated celery stalk (1 kg). Let the sauce steep.

Step 3

For the Sushi vinegar, mix: Mizukan rice vinegar (550 ml), salt (75 g), sugar (500 g). Let it steep for a day, stirring occasionally. Strain.

Step 4

Peel the cucumber, remove the seeds, and slice it into rounds 0.5 mm thick.

Step 5

Marinate the cucumber rings in a mixture of mirin (10 g), sushi vinegar (10 g), olive oil (10 g), salt (1 g), and fresh mint (1 g leaf) for about 1 day.

Step 6

Cut the lamb rack into ribs. Marinate in Zuko sauce (70 g) for 5 minutes. Grill the rack for 6 minutes until cooked. Season with salt.

Step 7

Remove the cucumber rings from the marinade and warm them in a steamer. Place on a plate. Top with the lamb rack (1 rib per serving) and drizzle with Zuko sauce (30 ml). Garnish the dish with cress and sesame. Optionally, you can decorate the dish with a lime wedge.