Grilled lamb cutlets in spicy green miso
45 MINUTES + MARINATING SERVES 4 | EASY
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.
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 21/2cm 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 11/2, 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)
• 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.
• 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.
• Remove the lamb cutlets from the fridge 1 hour before cooking to bring them to room temperature.
• 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.
PER SERVING 797 KCALS | FAT 63.1G SATURATES 24.1G | CARBS 13.5G | SUGARS 1.9G FIBRE 0.7G | PROTEIN 43.4G | SALT 4.9G