We stayed in a hotel/Japanese inn at Hagi, which I found through the Internet. This inn had been a grand and traditional Japanese inn some time ago but, now, under the management of the 2nd or 3rd generation owner, it was not doing well and the “new” building looked run down (their web site was very well done and consequently “misleading”、this is a picture from their web site of the very room we stayed. Looks very nice in the picture). It appears that we may have been the only guests. They had a restaurant next door and our first night dinner was served there but we were the only customers. The decor had a 1960’s kitschy look; Under the curving central stair case, there was a small fountain with a fake Greek goddess statue and few turtles crawling about in the water surrounding the base of the statue. They gave us a quite spread totaling 10 or 12 separate dishes all displayed on the table. As we started eating, Don Ho’s “Tiny bubbles” wafted across as background music. We looked at each other and started laughing. In any case, although it was raining the next night, we said we did not need dinner at the Inn (the proprietor wanted to know why but we weren’t telling). We took off to a small drinking place we had found through an internet search. It should have been within walking distance. We entered a small bar/Izakaya type place. (Later we found out this was not the one we had meant to go). Two young girls were serving at the counter and the small kitchen in the back was totally closed off from view. It was essentially a Japanese style drinking place but some of the menu items are more Westernized. Since my wife is fond of lamb, we ordered lamb chops (This is where this long preamble will connect to the dish for this posting). As my wife always complains, Japanese do not like the taste of lamb and tend to cover it up with soy sauce and other flavors. This lamb was no exception. It was a bit over cooked as well. Overall, this night’s experience was not too bad. Certainly it was much better than staying at the Inn for dinner.
Depending on how you get the rack of lamb, you may have to do some additional preparation. This rack of lamb was very well-prepared and came in a vacuum-sealed pack. The ribs were nicely Frenched, the fat cap was only present between the meat and the bone (see below). The only thing I needed to do was score the fat cap in a cross hatching pattern, so that the fat would render and baste the meat.
I used a classic French method of cooking (based on Julia Child’s “The way to cook”). This way, the lamb flavors are not masked by any means.
Since the meat is flavorful with the mustard marinade and bread crumbs, I did not add any sauce and served it with simply boiled and sautéed (in butter) broccoli. Although this can go with sake or any other drink, we are partial to a good red wine for this, especially Syrah or Shiraz. John Duval Wines Entity Barossa Valley Shiraz 2006 was perfect for this. I noticed that, although I gave my wife the largest end piece, she went back for more, I assume she liked it.