Lamb Cutlets in Spicy Green Miso

Name: Lamb Cutlets in Spicy Green Miso
Cuisine: Japanese
Ingredients: 12 lamb cutlets, approximately 175 g (6¼ oz) each; 150 g (5½ oz/½ cup plus 2 tbsp) white miso; 30 g (1¼ oz/½ cup) coriander (cilantro) leaves, roughly chopped; 4 green jalapeño or hot green finger chillies, deseeded and chopped; 4 green jalapeño or hot green finger chillies, deseeded and chopped; 4 garlic cloves, crushed; 2.5 cm (1 inch) piece of root ginger, peeled and grated; 3 anchovy fillets; ½ tsp fine sea salt; 1 tsp white pepper; 4 tbsp rice vinegar or white wine vinegar; 4 tbsp rice vinegar or white wine vinegar; zest of ½ lime; juice of 1 lime; 3 tbsp extra virgin olive oil; 1 tbsp toasted sesame oil; 1 tsp toasted white sesame seeds; micro herbs and edible flowers (optional); micro herbs and edible flowers (optional)

Grilled (Broiled) with White Miso, Green Jalapeño Chillies and Coriander (Cilantro)

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Japanese Larder

By Luiz Hara

Published 2018

About

This spicy green miso is zingy, fresh and a fantastic accompaniment to lamb, fatty mackerel and even 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 (cilantro), you can use other green herbs such as basil or tarragon. This is a personal favourite recipe.

Ingredients

Asia
Japan
Main course

Ingredients

Method