About the Dish
A mellow and juicy white wine reminiscent of pears and ripe apples, and Teppan’s “Honey Mustard” goes perfectly with the seasoning of lamb meat. It is inevitable that the flavor of the wine and lamb meat will sparkle by letting the saltiness work!
- 2 pieces of Lamb (for steak)
- 1tbspGrain mustard
- 1tbsp Balsamic bianco vinegar
- 1tsp Honey
- 1tsp White soup stock
- Olive oil, salt, pepper: each as needed
Mix grain mustard, balsamic bianco vinegar, honey and white soup stock well.
Salt and pepper both sides of the lamb and bake both sides in a frying pan with olive oil over medium heat.
When the lamb is browned and browned, add 1 and stir-fry so that it spreads throughout.
When the juice is gone and it’s thick, sprinkle plenty of pepper to finish and it’s done.
Wine name: Karesky Florentine Chenin Blanc
Importer: GRN Co., Ltd.