World Gourmet Summit 2005 - Culinary Masterclass

Yuzu-Miso Lamb Dengaku

	Serves 10
	INGREDIENTS
2 kg	baby lamb rack Salt and white pepper, to taste
	Miso Mixture
500g 100ml 5 75g 200g 80g 200g	ishino miso1 mirin2 (sweet cooking sake) egg yolks (free-range), lightly beaten sugar3 mayonnaise4 yuzu (lime) peel brioche bread crumbs Sliced almonds
	Sauce
60ml 15ml 5g 20ml	soy sauce5 mirin seeded mustard dashi (bonito stock) Chopped fresh shiitake mushrooms
	Seasonal Vegetables
300g 150g	Baby carrots, chopped and boiled Sugar snap peas, boiled Okra, boiled Red radishes, chopped White asparagus, chopped and boiled Broad beans, boiled Winter melon, chopped and boiled in dashi Shimeji mushrooms, lightly grilled Cherry tomatoes, seeded and stuffed with Tonburi (Japanese housisou seeds)
	Garnish
300g 150g	Lotus roots, thinly sliced and deep-fried Leafy greens such as iceberg lettuce, raddicio or rocket leaves

Recommended Japanese Brands
1. Saikyo Miso
2. Hinode
3. Jyouhakutou
4. Kewpie
5. Yamasa-Koikuchi

Method:
1.	For the Lamb: Season the lamb with salt and pepper and sear in a hot pan on all sides until the meat is about 80% cooked through. Set aside and keep warm.
2.	For the Miso Mixture: Warm the ishino miso, mirin and egg yolks together in a saucepan and stir in the sugar until it is completely dissolved. Remove the saucepan from heat and stir in the mayonnaise and yuzu peel.
3.	Spread the mixture over the seared lamb, sprinkle with brioche crumbs and sliced almonds. Place the lamb in a greased baking tray and roast in an oven pre-heated to 240°C for 3 to 4 minutes.
4.	For the Sauce: Warm the soy sauce, mirin, mustard and dashi together in a saucepan, stirring until the sauce thickens, then add the chopped shiitake mushrooms and continue simmering until the mushrooms are cooked