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Lamb Yukjeon (Pan-Seared Lamb in Egg Batter)

By Chef Jamie Lee

Ingredients 

Meat (Serves 1)​​​​

  • French Rack (Eye Muscle)

​

Marinade

Ratio: (Mirin 1 : Soy Sauce 1 : Sesame Oil 0.25)

​

Egg Batter

  • Whole Egg: 1

  • Egg Yolks: 2 

  • Flavored Salt & Nutmeg Powder: A pinch

  • Small Amount of Water if Needed to Adjust Consistency

Directions

  1. Slice lamb to 0.3 cm thickness. Brush both sides lightly with marinade and dust with flour.

  2. Coat with egg batter.

  3. Pan-fry over low heat in a lightly oiled pan, avoiding browning.

  4. Finish with chervil garnish.

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