Spring lamb cutlets coated in white pepper and wasabi served on a bed of noodles, shitake mushrooms and sprouting broccoli. Finished with a drizzle of soy sauce and sweet mirin.
Make a marinade by mixing together the panko breadcrumbs, white pepper and wasabi powder. Coat the lamb racks with a little oil and a pinch of salt. Dip the lamb into the mix and cover all of the meat but not the bone.
Put the mirin and soy into a saucepan and put onto a high heat, this needs to reduce down to a thick syrup consistency.
Prepare the broccoli by trimming the ends. Cut the mushrooms into quarters.
Put a saucepan of water on to boil with a pinch of salt. Cook the broccoli for 4 minutes. When cooked drain keep to one side.
Boil the noodles for 3 minutes in salted boiling water. When cooked, drain and run a little oil thru them to stop them sticking together.
Preheat the oven to 180'C.
Add a splash of oil to a large frying pan and heat until hot. Cook the lamb on the crumbed side for 1 minute until the breadcrumbs are golden brown. Transfer the meat to a baking sheet and roast for 8-10 minutes. Reserve the pan.
When the lamb is cooked to your liking rest the meat for 5 minutes and finish cooking the garnishes for the dish.
Heat the frying pan and add a splash of oil. Cook the mushrooms for 2 minutes and then add the purple sprouting broccoli. Cook until hot and then remove the pan from the heat.
Carve the lamb into 3 cutlets.
Place the noodles, broccoli and mushrooms in the centre of a plate.
Arrange the lamb cutlets on top and then drizzle round any resting juices and the Mirin reduction.
«White pepper is used for its heat, if you don't want the dish too hot leave it out.»