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Teriyaki Rack of Lamb with Toasted Sesame
Winter
Autumn
Spring
Main courses
Meat
Potatoes
Teriyaki Sauce with Toasted Sesame
Preparation time:
40 mins
Calorific value (per portion):
1801 kJ / 430 kcal
Ingredients for 4 portions
- 4 small carrots
- 8 sugar snap peas
- 4 baby corn
- 4 small sprigs of parsley
- Salt
- 800 g rack of lamb (in 4 portions)
- Freshly ground pepper
- 4 tbsp. flour
- 2 tbsp. vegetable oil
- 160 ml Kikkoman Teriyaki Sauce with Toasted Sesame
- 400-600 g mashed potato (prepared in advance)
Preparation
Peel the carrots then wash them together with the sugar snap peas, baby corn and parsley. Blanch the vegetables in boiling salted water for approx. 3-5 minutes.
Wash the lamb and dab dry. Season with salt and pepper, coat in flour and fry in hot oil for approx. 1 minute on each side. Wrap the meat in aluminium foil and leave to rest for approx. 2-3 minutes.
Pour the teriyaki sauce into the pan, bring to the boil and add the meat to glaze. Arrange the mashed potatoes, lamb and sauce on the plate, garnish with carrots, snap peas, sweet corn and parsley and serve.
Used products in this recipe
Ingredients for 4 portions
- 4 small carrots
- 8 sugar snap peas
- 4 baby corn
- 4 small sprigs of parsley
- Salt
- 800 g rack of lamb (in 4 portions)
- Freshly ground pepper
- 4 tbsp. flour
- 2 tbsp. vegetable oil
- 160 ml Kikkoman Teriyaki Sauce with Toasted Sesame
- 400-600 g mashed potato (prepared in advance)