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Lamb Chop with Anticucho Miso

Lamb Chop with Anticucho Miso


The Anticucho Miso will make any regular rack of lamb taste spectacular.

  • Yields: 4 |
  • Rating:

  • Difficulty:

  • Prep Time : 5 mins |
  • Cook Time : 15 mins
Categories: Lamb, Mains
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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

Anticucho Miso

Combine all of the ingredients, except the miso paste, and mix. Add the miso paste and mix to combine.


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.