Eye of lamb shortloin Tataki

Ingredients Serves 2

trimmed eye of lamb loin
  • 150g trimmed eye of lamb loin
Lamb Marinade
  • 100ml light soy sauce
  • 1tsp lemon juice
  • 50ml mirin
  • 30ml vegetable oil
  • 1/2tsp sugar
  • 1/2tbs minced ginger
  • 10g minced red onion
  • 1 clove garlic minced
  • 1/2tsp course black pepper
Healthy Mixed rice
  • Steamed Brown, Black, white rice, mini green soy beans
    Add a little white miso to steaming liquid
Serving sauce
  • 50ml thick soy sauce
  • 10ml mirin
  • 10ml yuzu
  • Pinch of shichimi powder
  • Sliced red radish
  • Rice pops
  • Poached Ginko nuts
  • Crispy rice noodles
  • Green cress

  • Lamb Marinade

    Mix all ingredients together and marinate the lamb for 5 hours.
    Sear the lamb medium rare and let sit for 5 min before slicing

  • Serving sauce

    Mix together and serve sauce under sliced lamb

Angelo McDonnell

Angelo McDonnell

Angelo Mc Donnell began his culinary career over thirty years ago in his native Ireland. Angelo expanded his horizons and set off to work in some of the most exciting counties in the world. His career has taken him to Switzerland, New Zealand, California, Canada and Manila, Philippines before finally settling in Hong Kong in 1994, the place he now calls home.
His extensive travels have exposed Angelo a vast array of cooking styles and cultures which is evident in his cuisine.
After seven years as Executive Chef in one of Hong Kong’s leading hotels, he joined Igor’s Group, which has since merged with Café Deco Group, and
As group Executive Chef has opened over 50 outlets in the past 20 years in Hong Kong.
He is currently the CEO of the renowned Food Square production factory producing high quality meat and seafood products for the HK and Macao market,
The Factory has been internationally recognized winning many awards in IFFA Germany for their products.
An avid competitor at culinary competitions throughout the region, Angelo has won numerous accolades for his innovative and artistic cuisine. In 2006 he commandeered the Hong Kong Chefs Team competing at Singapore’s Culinary Challenge where his team won a gold medal and were awarded ‘Best Gourmet Team’.
He also lead the Hong Kong National Team to the 2008 Culinary Olympics, He is the author and creator of two culinary books, Bold Appetizers and Hot Tomatoes.