Chef Michael Sutton Miso cured Australian lamb t-bone chops
- Prep time 30Min
- Cook time 10Min
- Technique Grill
- Meat Lamb
- Cut Loin
- Serves 6
Miso cured Australian lamb t-bone chops
Ingredients
12 Miso Cured Australian Lamb T-Bone Chops, recipe follows
Cabbage Salad, recipe follows as needed, for garnish
Miso Cured Lamb Chops:
4 cups white miso paste
1 cup sake
1 cup mirin
1 cup sugar
12 Australian Lamb T-Bone Chops
Cabbage Salad:
1 head Napa cabbage, thinly sliced
16 fluid ounces coconut milk
2 limes, juice and zest
1 tablespoon fish sauce
Kosher salt to taste
Fresh cracked black pepper to taste
1 bunch scallion, slivered
Chili threads to taste
1 bunch fresh cilantro
Method
For the Miso: Mix all ingredients, except for lamb, until incorporated.
Liberally coat the lamb and layer in a pan with enough miso to cover the lamb. Marinate overnight
For the Lamb: Preheat grill over high heat
Wipe off excess marinade and grill chops to desired temperature
Serve cooked chops immediately over cabbage salad
For the Cabbage Salad: In a small bowl, make a dressing from coconut milk, limes, fish sauce, salt and pepper.
In a separate bowl, combine cabbage, scallion, chili threads and cilantro
When ready to serve, toss cabbage mixture with dressing
