Grilled lamb cutlets in spicy green miso
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Serves 4
Ingredients
- 12 (about 175g each) lamb cutlets
- 4 tbsp extra-virgin olive oil
MISO MARINADE
- 150g white miso
- 30g coriander leaves, roughly chopped
- 4 green jalapeño or hot green finger chillies, deseeded and chopped
- 4 cloves garlic, crushed
- 2½cm piece ginger, grated
- 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 limes, 1 juiced, ½ zested
- 3 tbsp extra-virgin olive oil
- 1 tbsp toasted sesame oil
GARNISH
- 1 tsp sesame seeds, toasted
- (optional) micro herbs and edible flowers
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.
