Lamb Chops with Fresh Wild Japanese Mushrooms

Ramu no Kinoko Soé

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

An American Taste of Japan

An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

There’s no tradition of eating lamb in Japan—there has never been pastureland to support grazing herds—but in recent years lamb from New Zealand has been sold in some supermarkets in large Japanese cities. Perhaps it’s the slightly gamy aroma of roasted lamb that keeps most Japanese home cooks from trying it. Since imported meat is expensive in Japan, I’m sure a certain reluctance to experiment with costly ingredients has also contributed to the lack of popularity of lamb in Japanese home c

Ingredients

Method