Free delivery in France from 85€ incl. taxes ! - Shipping under 24-48h !

Importer of Japanese artisanal fine foods and ingredients


agneau iyokan

Slow-cooked lamb and daikon with mikan juice

Ingredients for 2 to 3 people

For the meat

For the daikon

For the salad

  • Young shoots
  • A lemon
  • A pinch of shredded or minced ginger
  • A drop of sesame oil
  • Some sesame seeds


For the meat

Optional step

Several preparations are possible with your rack of lamb. For this recipe, we decided to remove the bones and fat from the meat after cooking to keep only the heart of the ribs (don't worry, the removed parts have been used for other preparations) but it is also possible to keep the fat to bring a crispy texture to the dish.

1. Place your rack of lamb in a pan, skin side down.

2. Over medium-low heat, allow your lamb to render its fat to line the pan and gently grill this skin for a few minutes until it becomes crispy.

Cooking (two methods)

  • In the oven

1. Precook your oven to 80°C.

2. With or without fat staining, salt your meat and place your rack of lamb in your oven with two crushed garlic cloves, a sprig of thyme or savory and the iyokan peels.

3. The right “rosée” cooking of the lamb is around 54°C and 55°C. Count between 1h30 to 2h of cooking and check the lamb periodically. You can also use a probe thermometer to help you in this step.

4. Once the 52°C has been reached, or the cooking time has elapsed, remove the meat from the oven and set it aside. Let it rest to room temperature until it rises to 54°C or 55°C.

  • To the pan

1. Similarly to the oven technique, cook your lamb with its garnish (garlic, iyokan peel and thyme/savory sprigs) over low heat, under a bell, lid or other support, and on the bone side to prevent the meat from coloring.

2. Use a probe thermometer to check the doneness in the center of the rack of lamb. Once 52°C is reached, remove the meat from the oven, set it aside, and let it rest to room temperature until the temperature rises to 54°C or 55°C.

Boning and trimming

1. Once your meat has come to temperature, remove the bones from the ribs*, making sure to keep as much of the meat as possible. You will obtain a cylindrical piece of meat, composed of the heart of the lamb ribs.

2. Sear your meat on all sides with its own fat from the cooking process, or with olive oil.

3. For a more elegant look on the plate, pare your meat.

*We did not remove the bones before cooking because cooking the rack on the bone brings a lot of taste to the lamb.

For the daikon

1. Cut your daikon into 2cm thick pieces and peel them.

2. In a frying pan over medium-high heat, brown your sections on both sides with butter. Count 3 to 4 minutes for each side.

3. When the daikon starts to turn color, add the mikan juice to the pan and wait until it boils.

4. Bring the liquid to a simmer and cook for 15 to 20 minutes, until the daikon is melting. You can check the daikon's doneness with the tip of a knife.

For the salad

1. Rinse and wring out your young shoots.

2. Place the sprouts in a bowl and season with grated or minced ginger, the zest and juice of a lemon, the sesame seeds and a drop of sesame oil.

3. Reserve in a cool place before serving.

Assemble your three elements on a plate, and it's done!

Enjoy !