Directions

• In a bowl, combine lamb mince, roughly chopped spring onion, garlic chive, and shiitake mushrooms. Mix well until evenly combined.

• Add grated ginger, soy sauce, sake, sesame oil, salt, and black pepper. Mix thoroughly until the ingredients are evenly incorporated.

• Lay a sheet of plastic wrap on your work surface. Place a slice of lamb on the wrap, sprinkle lightly with flour, and spoon some filling onto the centre. Roll it up tightly into a log shape.

• Lightly dust the outside of the roll with flour. Pan-fry until golden brown on all sides, then transfer to the oven and cook through.

• Sauté Brussels sprouts in olive oil until tender and slightly caramelised.

• Prepare the Shiso Dressing by combining green Tabasco, soy sauce, rice wine vinegar, extra virgin olive oil, yuzu juice, chopped green chilli, brunoise eschallot, and finely chopped purple shiso leaves. Mix well and set aside.

• To serve, slice the lamb roll and plate with sautéed Brussels sprouts. Drizzle generously with the Shiso Dressing just before serving.