Grilled lamb cutlets in spicy green miso
Serves 4
Easy
Total time:
+ marinating
Check out Luiz Hara's lamb recipe with spicy miso marinade. This easy lamb dish is simple to make and packed with plenty of flavour
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- 12 (about 175g each) lamb cutlets
- 4 tbsp extra-virgin olive oil
MISO MARINADE
- 150g white miso
- 30g coriander leavesroughly chopped
- 4 green jalapeño or hot green finger chilliesdeseeded and chopped
- 4 cloves garliccrushed
- 2½cm piece gingergrated
- 3 anchovy fillets from a jar or tin
- ½ tsp fine sea salt
- ground to make 1 tsp whole white peppercorns
- 4 tbsp rice vinegar or white wine vinegar
- 1½ limes1 juiced, ½ zested
- 3 tbsp extra-virgin olive oil
- 1 tbsp toasted sesame oil
GARNISH
- 1 tsp sesame seedstoasted
- (optional) micro herbs and edible flowers
Nutrition: per serving
- kcal797
- fat63.1g
- saturates24.1g
- carbs13.5g
- sugars1.9g
- fibre0.7g
- protein43.4g
- salt4.9g
Method
step 1
Put all the ingredients for the miso marinade into a food processor and blend to a smooth green paste. Rub the lamb cutlets generously with 2/3 of the miso mixture and marinate in the fridge for at least 4 hours or preferably overnight.
step 2
Add 4 tbsp of extra-virgin olive oil to the remaining 1/3 of marinade and mix well – this will be used for basting the lamb during grilling as well as a sauce for the barbecued cutlets. Put the mixture in an airtight container and chill until needed.
step 3
Remove the lamb cutlets from the fridge 1 hour before cooking to bring them to room temperature.
step 4
Heat the grill to high and put the cutlets over a wire rack within a roasting tin and grill them for 4 minutes on each side, basting each cutlet with some of the green miso sauce after flipping them over. If using a meat thermometer, the internal temperature of the lamb should be 60C for rare, 63C for medium-rare, 71C for medium and 77C for well done. If you don’t have a meat thermometer, you can check doneness by cutting a small piece from one of the cutlets. Rest the cutlets in a warm place for a couple of minutes, then serve with the remaining green miso sauce, a scattering of sesame seeds and micro herbs and edible flowers, if using.
