Fusion Kitchen · 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.
$$
20 minsPrep
55 minsCook
1 hr 15 minsTotal
EasyLevel
Nutrition per serving
520Calories
48gProtein
22gFat
18gCarbs
8gSugar
3gFiber
680mgSodium
148mgChol
Goes well with
Syrah, Barossa Valley, AustraliaSyrah, Barossa Valley, Australia — A med...
local
Malbec, Luján de Cuyo, ArgentinaMalbec, Luján de Cuyo, Argentina — A med...
international
Instructions
1
Prep
Finely grate 2 garlic cloves and ginger. Combine 2 tbsp soy sauce, 2 tbsp mirin, 1.25 tbsp brown sugar, 1 grated garlic clove, ginger, and 0.5 tsp sesame oil in a bowl. Chop parsley and oregano. Whisk parsley, oregano, 1 grated garlic clove, 1.25 tbsp red wine vinegar, 2 tbsp olive oil, 0.25 tsp chilli flakes, and 0.5 tsp salt in another bowl. Pat lamb steaks dry, season lightly with salt and pepper.
2
Simmer
Heat teriyaki glaze ingredients in a small saucepan over medium heat, stirring until sugar dissolves. Simmer 3–4 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 3–4 minutes per side until deeply charred and still pink at the centre. Brush teriyaki glaze on both sides during the final 1–2 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 0.75 tsp sesame oil, a splash of soy sauce, and 1.5 tsp 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.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 550g (19.4 oz) lamb shoulder steaks
- 0.75 tsp fine sea salt
- 0.25 tsp black pepper
- 30ml (2 tbsp) soy sauce
- 30ml (2 tbsp) mirin
- 1.25 tbsp soft brown sugar
- 2 garlic cloves
- 0.25 thumb fresh ginger
- 1.25 tsp sesame oil
- 15g (small handful) fresh flat-leaf parsley
- 5g (small handful) fresh oregano
- 1.25 tbsp red wine vinegar
- 30ml (2 tbsp) olive oil
- 0.25 tsp dried chilli flakes
- 200g (7 oz) broccolini
- 1.5 tsp toasted sesame seeds
- jasmine rice