Chef Michael Sutton Australian Lamb Yakitori
- Prep time 10Min
- Cook time 2Hr
- Technique Grill
- Meat Lamb
- Cut Leg
- Serves 20
Australian lamb yakitori features caramelized, medium-rare lamb skewers glazed in tare, seasoned with seven spice, and served with a silky egg yolk for dipping.
Ingredients
Lamb:
- 2-3 pounds marinated Australian leg of lamb
- Japanese 7-spice seasoning, to taste
- Egg yolk (cooked sous vide at 60°C), as needed for dipping
Marinade:
- 1 cup sake
- 1 cup soy sauce
- 1 cup mirin
- 1 cup white sugar
- 2-3 pounds Australian leg of lamb, cut into ½-inch × ½-inch cubes
Method
For the Marinade:
In a large saucepot, bring all ingredients except the lamb to a simmer, cooking until the mixture becomes a glaze. Cool until the mixture is below 45°F, then add the lamb, coating well. Marinate for at least 2 hours.
For the Lamb:
Preheat a grill over high heat (if available, use a yakitori grill with white binchotan charcoal). Drain the lamb from the marinade and skewer onto bamboo skewers that have been soaked in water, packing the meat tightly so no bamboo is exposed. Season with 7-spice seasoning and grill until caramelized on each side and cooked medium rare.
Serve immediately with a 60°F egg yolk for dipping.
