Carré d'agnello marinato nel sake con noodles croccanti

Dosi per 2 persone
40 minuti

Valutato da 25 persone

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Scoprite come utilizzare al meglio il sake in cucina con questa ricetta per il carré d'agnello marinato nel sake con noodles croccanti. Marinare il carré d'agnello nel sake lo rende più tenero e naturalmente gli dona un sapore speciale. Accompagnato da una purea di melanzane al miso e della soba croccante al sesamo, questo piatto è perfetto per essere servito durante il pranzo della domenica.

Ricetta di Great British Chefs

Ingredienti

lamb
1 lamp rump, fat scored
2 spring onions, chopped
1 red chilli, deseeded and chopped
3 garlic cloves, crushed
1 piece of fresh ginger, peeled and finely sliced
3 tbsp of tamari
200ml of sake, (suggested to use gekkeikan gensen sozai junmai)

aubergine and miso purée
1 aubergine
1 tbsp of red miso
1 tbsp of caster sugar
2 tbsp of tamari

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

to serve
seaweed, aonori powdered
1 spring onion, finely sliced

Preparazione

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.
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.
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.
Preheat the oven to the hottest setting.
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.
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.
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.