Lamb Cutlets with Miso Marinade
Lamb Cutlets with Miso Marinade



  • 12 lamb cutlets
  • 4 tbsp olive oil
  • For the Marinade
  • 150g miso paste
  • 30g coriander leaves
  • 4 crushed garlic cloves
  • 2.5cm piece of ginger, grated
  • 3 anchovies from a tin
  • 1 tsp white pepper
  • 4 tbsp rice vinegar
  • 3 tbsp olive oil
  • 1 tbsp toasted sesame oil
  • Toss all of the marinade ingredients into a food processor, and whizz until you get a smooth green paste. Rub the lamb cutlets with about two-thirds of the marinade, and mix a splash or two of olive oil into the remaining marinade in a bowl for basting. Leave the lamb cutlets to marinate overnight in the fridge.
  • When ready to cook, heat up a griddle pan or barbecue. Grill the cutlets for about 4 mins on each side, basting with more marinade as you go. Leave to rest for 5 mins, then serve with whatever greens or sides you fancy.
45 mins
4 serving

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