Adding the Japanese flavours of sake and miso to this simple lamb recipe completely transforms the dish into something special. Victoria used the dry Gekkeikan Gensen Sozai Junmai Sake to marinate the lamb and serves with some crispy sesame soba noodles.

Prep Time

    •    Prep and cook time: 40 minutes, plus 24 hours marinating time
    •    Yield: Serves 2

Ingredients

Lamb:

    •    3 tbsps of tamari
    •    3 garlic cloves, crushed
    •    1 lamb rump, fat scored
    •    2 spring onions, chopped
    •    1 red chilli, deseeded and chopped
    •    1 piece of fresh ginger, peeled and finely sliced
    •    200ml of sake, I used Gekkeikan Gensen Sozai Junmai

Aubergine and miso puree:

    •    1 aubergine
    •    1 tbsp of red miso
    •    1 tbsp of caster sugar
    •    2 tbsps of tamari

Crispy sesame soba noodles:

    •    1 tbsp of sunflower oil
    •    2 tbsps of sesame seeds
    •    1 tbsp of toasted sesame oil
    •    200g of soba noodles, skinny soba somen

To serve:

    •    seaweed, aonori powdered
    •    1 spring onion, finely sliced

Method

1. Put the lamb into a large sandwich bag and add all the marinade ingredients. Seal the bag and squidge everything together, so the lamb is fully and evenly coated. Pop the bag in the fridge and leave to marinate overnight or for up to 24 hours.
   
   
2. To make the aubergine and miso purée, press a barbecue skewer through an aubergine and place it directly over a gas hob ring. Turn the aubergine every now and then until the skin has charred and blackened all over. Scoop out the flesh and discard the burnt skin.
   
   
3. Combine the miso, sugar and tamari in a small saucepan over a gentle heat and whisk until the miso and sugar have dissolved. Remove from the heat and add the aubergine pulp. Use a stick blender to blitz the mixture into a smooth purée. Set aside to reheat just before serving.
   
   
4. Preheat the oven to the hottest setting.
   
   
5. Brush off most of the excess marinade and place the lamb on a baking tray, fat side up. Roast for 5 minutes, before turning the heat down to 200˚C/gas mark 6 and roast for a further 10–15 minutes, depending on how pink you like your meat. Leave the lamb to rest tented with foil.
   
   
6. To make the noodles, simply boil them in salted water according to the packet’s instructions, drain and toss in the oil and sesame seeds. Decant the oiled noodles into a hot wok or frying pan over a medium to high heat and use a fork or chopsticks to turn the noodles over until evenly browned and crispy.
   
   
7. To plate up, slice the lamb and place it on a smear of aubergine and miso purée and scatter over some finely sliced spring onions. Serve alongside the crispy sesame soba noodles and dust over the seaweed powder.

This great family recipe is thanks to Great-British-Chefs Recipes at https://www.greatbritishchefs.com/recipes/sake-marinated-lamb-rump-recipe