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