Lamb Chop with Special Ume & Shiso Sauce
Simmered wine (boiled until reduced to half) 25 mil (Before boiling 50ml)
Beef Stock 25 ml
Minced Ginger ½ tsp & Minced Garlic ½ tsp
Kinjirushi Shiso Plum Paste sauce 1 tsp&Butter 1 tsp (15g)&Pepper – to taste & Honey 1 ½ tsp
1.In a small pot, melt the butter and add the ginger and garlic
2.Add the Beef stock, red wine and shiso ume paste. Boil and simmer until reduced to half.
3.Add the honey and pepper
4.When the sauce thickens, pour on top of the lamp chop.