Jingisukan

Method

1. 1 Grate the apple, garlic, and ginger, then mix them with soy sauce, mirin, sake, and sesame oil to make a dipping sauce, and let it marinate for 15 minutes.
2. 2 Slice the lamb into thin slices (3 mm thick) and marinate with half of the sauce for 15 minutes to reduce the gamey smell.
3. 3 Slice the onion into wedges, julienne the bell peppers, dice the cabbage into cubes, and rinse and drain the bean sprouts.
4. 4 Heat a cast iron skillet or thick-bottomed skillet with cooking oil, then arrange the vegetables around the edge of the skillet to catch the oil.
5. 5 Place the lamb in the center of the pan and grill each side for 2 minutes, or until seared but still tender.
6. 6 Serve hot straight from the pan, dipping the remaining sauce into the blanched vegetables.

With an appliance

• Oven 43 min

  Replace step 5: spread the lamb on the racks in the oven at 245 degrees for 5 minutes and rotate the tray after 3 minutes; the meat will cook evenly, requiring less turning at the table, but it will lack the cast iron skillet marks.