Lamb Cutlets Recipe with Green Miso

Grilled lamb cutlets in spicy green miso

  • serves 4
  • Easy

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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Luiz Hara says… “This spicy green miso is zingy, fresh and a fantastic accompaniment to lamb, fatty mackerel or chicken thighs. It is a doddle to make but packs a real punch of umami flavour and chilli heat. If you are not a huge fan of coriander, you can use other green herbs such as basil or tarragon.”

Ingredients

  • lamb cutlets 12 (about 175g each)
  • extra-virgin olive oil 4 tbsp

MISO MARINADE

  • white miso 150g
  • coriander leaves 30g, roughly chopped
  • green jalapeño or hot green finger chillies 4, deseeded and chopped
  • garlic 4 cloves, crushed
  • ginger 2½cm piece, grated
  • anchovy fillets from a jar or tin 3
  • fine sea salt ½ tsp
  • whole white peppercorns ground to make 1 tsp
  • rice vinegar or white wine vinegar 4 tbsp
  • limes 1½, 1 juiced, ½ zested
  • extra-virgin olive oil 3 tbsp
  • toasted sesame oil 1 tbsp

GARNISH

  • sesame seeds 1 tsp, toasted
  • micro herbs and edible flowers (optional)

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.

Recipe extracted from The Japanese Larder by Luiz Hara, available from quartoknows.com (£26, Jacqui Small).

Japense larder


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Nutritional Information

  • Kcals 797
  • Fat 63.1g
  • Saturates 24.1g
  • Carbs 13.5g
  • Sugars 1.9g
  • Fibre 0.7g
  • Protein 43.4g
  • Salt 4.9g
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