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Ingredients
Method
- 2.5 tbsp white miso paste
- 50g melted butter
- 2 tbsp dark soy sauce
- 12 French-trimmed lamb cutlets
- Asian-style slaw, to serve
- Preheat the barbecue to a high heat. Mix the miso, soy sauce and melted butter in a large bowl, then add the lamb cutlets and toss well to coat.
- Add the lamb cutlets to the grill by standing them on the fatty edge for a minute or so, then cook - covered with the lid - on each side for about 2 minutes, brushing with the extra marinade occasionally until medium. Remove from the barbecue, lightly cover with oil and leave to rest for 5 mins before serving with slaw and chips, if you fancy.
10 mins
4 serving
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