Recipe Photo Recipe Title
cooking process

cooking process
A lamb is a sheep that's less than one year old. Its taste is milder than that of mutton, and it's more tender. In this new type of Japanese dish, sake lees functions as a mellow counterbalance to the juicy lamb. Sake lees offers an array of health benefits, including prevention of high blood pressure and osteoporosis, dissolution of blood clots and cleansing of the blood. Serve this roasted lamb with sake.

cooking process
Rack of lamb (approx. 1.75 lbs.)

[Sake lees and butter sauce]
1 tablespoon miso
2 oz. sake lees
3 tablespoons usukuchi soy sauce
(if unavailable use regular soy sauce)
White pepper
1 oz. butter

2 oz. onion
1 clove garlic

2.5 tablespoons sake
4 oz. chicken broth

[Vegetables for garnish]
Others of your choice
Togarashi (Japanese ground red pepper)

advance preparation

・ Put sake lees in a food processor and, adding a little sake at a time as needed, blend into a paste.
・ Mince onion and garlic.

・ Cut the vegetables for garnish-taro, arrowhead, broccoli and carrots-into bite-size pieces and boil.



process photo [1]
Preheat oven to 450-degrees Fahrenheit.

process photo [2]
Sprinkle lamb evenly with salt and pepper.
Tips The key to a good-tasting lamb is the fat. Choose meat that's covered with shiny white fat.

process photo [3]
Heat a frying pan on high. When hot, pour in oil. Once the oil is hot, add the lamb, fat-side down, and fry until crispy.
Tips Use tongs when cooking the lamb. Adjust the heat if necessary to prevent the lamb from burning.

process photo [4]
Place the lamb on a rack and put in oven. Cook for about 10 minutes. You can tell if the lamb is cooked by pressing it with a finger. If the lamb is bouncy, it's ready. Alternately, cut the lamb to make sure the inside is pink like a rose. Remove the lamb and leave it on the rack in a warm place.
Tips If the lamb is left in a warm place, it will continue to cook from its own heat, and will turn out evenly cooked.

process photo [5]
Put oil in pan and saute the onion and garlic [A] on medium heat.

Add vegetables and togarashi, then the sake and broth [B]. When the liquid comes to a boil, stir in miso and sake lees. Season with soy sauce and white pepper.

Divide lamb and arrange on plates with the vegetables.
Tips Of course, you may remove the bone if you choose.

Add butter to the sauce in [5] to thicken. Pour over lamb and sprinkle with additional togarashi.

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