Lamb Quick Asian

Miso butter lamb cutlets with quick Asian salad

Name: Miso butter lamb cutlets with quick Asian salad recipe
Yield: 4
Cuisine: /asian
Ingredients: 50.00 ml white miso paste; 50g unsalted butter, melted; 40.00 ml soy sauce; 12 lamb cutlets, French-trimmed; 200g podded frozen edamame, blanched; 200g snow peas, shredded lengthways; 1/2 small green cabbage, thinly sliced; Juice of 1 large lime, plus extra halves to serve; 20.00 ml sesame oil; 1 tsp furikake (Japanese seasoning, available from Asian grocers), plus extra to season

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P74 Miso butter lamb cutlets with quick Asian salad

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by Warren Mendes

delicious. team

Mar 01, 2023

Miso provides a quick punch of flavour that doesn't require hours of marinating.

2 1/2 tbs white miso paste
50g unsalted butter, melted
2 tbs soy sauce
12 lamb cutlets, French-trimmed

Quick Asian salad

200g podded frozen edamame, blanched
200g snow peas, shredded lengthways
1/2 small green cabbage, thinly sliced
Juice of 1 large lime, plus extra halves to serve
1 tbs sesame oil
1 tsp furikake (Japanese seasoning, available from Asian grocers), plus extra to season

Method

1.

Preheat a barbecue or chargrill pan with a lid to high heat.
2.

Combine the miso, butter and soy sauce in a large bowl. Add the cutlets and toss until well coated.
3.

Barbecue lamb standing up on the fat edge for 1 minute (see note), then cover with the lid and cook for 1 minute 30 seconds-2 minutes each side, brushing with any extra marinade remaining in bowl, until charred and cooked to medium. Remove, lightly cover with foil and set aside for 5 minutes to rest.
4.

Meanwhile, for the Asian salad, toss all ingredients together in a large bowl. Arrange the lamb and salad on a serving plate. Drizzle lamb with any resting juices and sprinkle with extra furikake. Serve with lime halves.