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Lamb tataki-style

Ingredients

For 4 servings:

For the lamb
200g lamb loin
50g chopped spring onion
A pinch of shiso cress to garnish
A slice of lemon to garnish


For the ponzu sauce
50ml soy sauce
100ml vinegar
20ml lemon juice


For the onion ponzu
150g chopped onion
100ml ponzu
120ml grapeseed oil
10g garlic

Cooking Method

  1. Make the ponzu sauce by putting all the ingredients together and mixing them well. The same goes for onion ponzu.
     
  2. Sear the lamb over high heat for one minute on each side and dip in iced water to stop the cooking process.
     
  3. Slice the seared lamb.
     
  4. Arrange onion ponzu and chopped spring onion on top of the lamb.
     
  5. Drizzle ponzu sauce over lamb.
     
  6. To garnish, sprinkle shiso cress over lamb slices and add a slice of lemon on the side.


Recipe by Chef Tadashi Takahashi & De Dietrich

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