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.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Finely grate 2 cloves garlic 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 with salt and pepper.
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.
Grill
Heat a griddle pan or grill to high. Cook lamb steaks 4–5 minutes per side until deeply charred and still pink at the centre. Brush teriyaki glaze on both sides during the final 2 minutes of each side. Doneness: charred exterior, rosy interior.
Rest
Transfer lamb to a plate and rest 5 minutes. While resting, toss blanched broccolini with 0.75 tsp sesame oil, 1 tbsp soy sauce, and 1.5 tsp sesame seeds until coated.
Slice
Slice lamb thickly against the grain, revealing the charred crust and pink centre.
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.