Hi, I'm Mark Miller, and I'm going to make a version of lamb katsu based on one of my favorite dishes of Japan, tonkatsu, which is usually made with pork.It's a pork cutlet, and it has this wonderful katsu sauce.
I'm using the Kikkoman katsu sauce, which is fruit-based, and I'm going to blend that with mustard.First thing that we're going to do is we've frenched out our rack of lamb.
and it's been brined for 24 hours in soy, and garlic, and sunshine, and a little bit of sugar, or Kikkoman mirin, and I'm gonna salt and pepper the lamb, and then we're going to lightly brown the lamb, which it should brown really easily.
Pan's really hot, I can see the oil is smoking.At this point we're gonna brown our lamb, there we go. We just want to get a light sear on this because we've got that soy and sugar, so it's going to cook very quickly.
And then after it's seared on both sides, we're going to finish it in the oven.Okay, it looks beautiful.You can see the nice caramelization here from the sugars and the soy.It's done beautifully.We don't want to cook it too long.
We want to keep it nice and moist. And then I'm gonna take it out, and we're gonna finish this in the oven for about 10 minutes. So here I have some Kikkoman katsu sauce.And katsu sauce is one of those wonderful, mysterious, secret sauces of Japan.
It's based on soy, but then it has a level of sweetness made with apple.And then it has some acidity, and some savory notes, and some spicy notes.Wonderful sort of all-around sauce that you see used throughout Japan.I'm going to blend that.
In Japan, you would use a little bit of fresh I'm gonna, sometimes I use mustard.I'm gonna be using the mustard here, because I think mustard really goes well with lamb.So we're gonna sort of make our own sort of lamb katsu.
So quite a bit of mustard, the katsu sauce base, which we've got here.Give it a taste.Wonderful.Really sharp, but sweet and savory at the same time.Gonna take our lamb. Brush the katsu sauce on it.Give it a nice crust.
So here we have the katsu that we're gonna brush on the lamb.And next, I'm going to use panko, which is, of course, the Japanese breadcrumb.We've got some Kikkoman panko here, which is wonderful.
And I'm gonna add a little bit of melted butter to make it even richer and to give the lamb even a browner crust.I'm gonna put the katsu lamb into the panko. Give it a nice crust.
And we're gonna finish the lamb back in the oven for a few minutes, and then I'll take it out and we'll add our vegetable ratatouille.Looks like the lamb is really lightly browned.We don't wanna go too dark with the lamb.There we go.
And I've made a nice summer ratatouille here with summer peppers, sweet corn, cherry 100s, cherry tomatoes.Beautiful dish of summer.Nothing like rack of lamb with sort of wonderful summer vegetables.And we're gonna bring over our rack of lamb.
Just lightly browned with the katsu sauce and our panko. Let me get that to stand up together.
Well, and here it is, my version of lamb katsu with a sort of Japanese rift on a classic dish combining Southwest chilies, sweet peppers, sweet tomatoes, sweet corn, Japanese flavor of the kikuman katsu, the panko, and that wonderful savoriness of the lamb plus the katsu sauce and the mustard, which I think is beautiful.
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