Wagamama Your Way by Wagamama Your Way

Author:Wagamama Your Way
Language: eng
Format: epub
Publisher: Octopus
Published: 2021-08-05T00:00:00+00:00

lamb mokutan

This dish takes longer to make, but it's worth the wait. Slow-cooked and tender, with a citrus-flavoured soy

serves 2

2 teaspoons ginger paste

2 teaspoons garlic paste

1¾ teaspoons salt

20g (¾oz) mint leaves, finely chopped

½kg (1lb 2oz) bone-in lamb shoulder

300g (10oz) charcoal noodles

2 tablespoons vegetable oil

2 pak choi, leaves separated

1 medium-size red onion, finely sliced

40g (1½oz) mangetout, sliced lengthways into thin strips

4 spring onions, topped, tailed and sliced at an angle

2 tablespoons teriyaki sauce

90ml (3fl oz) citrus ponzu sauce

2.5cm (1in) piece of ginger, julienned

a few sprigs of mint, leaves picked

Prepare your lamb for marinating the day before or on the morning of your evening meal. In a mixing bowl, place the ginger and garlic pastes, salt and chopped mint leaves and mix well. Rub the marinade all over the lamb shoulder, then refrigerate for at least 6 hours (the longer it marinates, the better the flavour).

Preheat the oven to 160˚C/325˚F/gas mark 3. Place the marinated lamb shoulder on a lightly oiled roasting tray, cover with foil and cook in the oven for 4 hours.

Remove the lamb from the oven and set aside to rest for a couple of hours. Using a fork, shred the lamb meat off the bone. Measure out 200g (7oz) and refrigerate the rest for later.

Cook the charcoal noodles, following the packet instructions, then cool under cold running water to stop them cooking. Drain and set aside.

Place a wok or large pan over a high heat, warm the oil and stir-fry the pak choi, red onion, mangetout and spring onion. Lower the heat to medium, add the cooked noodles and keep tossing until heated through. Add the teriyaki sauce and toss until everything is thoroughly coated, then take off the heat.

In a separate small pan, add 200g (7oz) of the cooked lamb and reheat. Once hot, add the citrus ponzu sauce and stir well.

Spoon the lamb on top of the noodles and garnish with ginger and mint leaves. If you have any excess lamb, why not use it on a salad or in some bao buns.

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