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Lamb Chop with Anticucho Miso
The Anticucho Miso will make any regular rack of lamb taste spectacular.
- Yields: 4 |
- Difficulty: moderate
- Prep Time : 5 mins |
- Cook Time : 15 mins
Ingredients
Anticucho Miso
200 g red and yellow Peruvian pepper paste
20 g garlic purée
40 g cumin powder
¼ C (60 ml) flamed saké
4 tsp (20 ml) Soy sauce
4 tsp (20 ml) rice vinegar
¼ C (60 ml) grape seed oil
4 tsp (20 ml) lemon juice
20 g sea salt
50 g miso paste
1 rack of lamb
salt and black pepper
olive oil
chives, for garnish
Method
Anticucho Miso
Combine all of the ingredients, except the miso paste, and mix. Add the miso paste and mix to combine.
Lamb
Preheat the oven to 180 ºC.
Clean the lamb rack and trim off the fat and skin. Season with salt and pepper and drizzle generously with oil.
Heat a few splashes of olive oil in a heavy-based frying or griddle pan, once hot, sear the lamb for 5-6 minutes on both sides to caramelise and seal.
Place the lamb into a roasting dish and put into the oven for 5-6 minutes. Turn the rack of lamb and continue to cook for a further 5-6 minutes.
Remove from the oven and baste the lamb with the Anticucho Miso sauce.
Rest the lamb for 3-5 minutes and then slice into
individual chops.
Drizzle with Anticucho Miso sauce, garnish with chives
and serve.
