Lamb Cutlets with a Spicy Green Miso

Name: Lamb Cutlets with a Spicy Green Miso
Cuisine: Japanese
Ingredients: 1 tbsp toasted sesame oil; 3 tbsp olive oil; juice of 1 lime; 4 tbsp rice vinegar; 4 green jalapeño chillies, deseeded and chopped; 30 g (1¼ oz/⅔ cup) coriander (cilantro) leaves, chopped; 30 g (1¼ oz/⅔ cup) coriander (cilantro) leaves, chopped; 30 g (1¼ oz/⅔ cup) coriander (cilantro) leaves, chopped; 1 tsp ground white pepper; 1 tsp Maldon sea salt flakes; 2.5 cm (1 in) piece of root ginger, peeled and grated; 4 garlic cloves, crushed; 12 lamb cutlets (chops) sunflower oil, for brushing; 150 g (5½ oz/½ cup plus 2 tbsp) white miso

Preparation info

Difficulty
Easy

Appears in

Nikkei Cuisine

By Luiz Hara

Published 2015

About

Ingredients

12 lamb cutlets (chops) sunflower oil, for brushing

Asia
Japan
Main course
Spicy
South America

Method

In a food processor, make the marinade by whizzing all the ingredients together until you get a smooth, green paste. Marinate the lamb in two-thirds of this green miso paste for at least 4 hours or overnight. Serve the remaining third as a sauce with the barbecued lamb.

Preheat the barbecue to hot and make sure the grill bars are clean and brushed with oil. Remove the lamb from the mari