Dinner
Teriyaki and Chimichurri Glazed Lamb
An Argentinian-Japanese Nikkei-Argentine family dish, lamb shoulder steaks glazed with a teriyaki sauce where soy, mirin, and brown sugar are built in equal structural weight to a chimichurri of parsley, oregano, and red wine vinegar so both traditions are present in every mouthful and neither dominates.
$9
20 minsPrep
55 minsCook
75 minsTotal
EasyLevel
Nutrition per serving
520Calories
48gProtein
22gFat
18gCarbs
8gSugar
3gFiber
680mgSodium
148mgChol
0gSat Fat
Goes well with
Japanese Beer (Asahi)
local
Yerba Mate
international
High Protein
Gluten-Free
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Finely grate 4 cloves garlic and ginger. Combine soy sauce, mirin, brown sugar, 2 grated garlic cloves, ginger, and 1 tsp sesame oil in a bowl. Chop parsley and oregano. Whisk parsley, oregano, 2 grated garlic cloves, red wine vinegar, olive oil, chilli flakes, and salt. Pat lamb steaks dry, season with salt and pepper.
2
Simmer
Heat teriyaki glaze ingredients in a small saucepan over medium heat, stirring until sugar dissolves. Simmer 4–5 minutes until reduced by one-third and glossy. Cool slightly and set aside.
3
Grill
Heat a griddle pan or grill to high. Cook lamb steaks 4–5 minutes per side until deeply charred and still pink at the centre. Brush teriyaki glaze on both sides during the final 2 minutes of each side. Doneness: charred exterior, rosy interior.
4
Rest
Transfer lamb to a plate and rest 5 minutes. While resting, toss blanched broccolini with 1.5 tsp sesame oil, soy sauce, and sesame seeds until coated.
5
Slice
Slice lamb thickly against the grain, revealing the charred crust and pink centre.
6
Plate
Arrange sliced lamb over steamed jasmine rice. Spoon chimichurri generously over the top. Serve broccolini alongside. Serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.6kg0.6kg lamb shoulder steaks
- 3/4 tsp3/4 tsp fine sea salt
- 1/4 tsp1/4 tsp black pepper
- 31 ml31 ml soy sauce
- 30ml30ml mirin
- 1 1/4 tbsp1 1/4 tbsp soft brown sugar
- 2 cloves2 cloves garlic
- 11 thumb fresh ginger
- 1 1/4 tsp1 1/4 tsp sesame oil
- 15g15g fresh flat-leaf parsley
- 5g5g fresh oregano
- 1 1/4 tbsp1 1/4 tbsp red wine vinegar
- 2 tbsp2 tbsp olive oil
- 1/4 tsp1/4 tsp dried chilli flakes
- 200g200g broccolini
- 1/2 tbsp1/2 tbsp toasted sesame seeds
- jasmine rice
