Try these lamb cutlets in spicy green miso, then check out our lamb chops with mint sauce potatoes, grilled lamb cutlets, lamb ribs and more lamb recipes.

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."


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


  • 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
  • limes, 1 juiced, ½ zested
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp toasted sesame oil


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


  • 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 (£26, Jacqui Small).

Japense larder

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