Miso lamb cutlets with sesame green beans

By: Nic Watt From: Perfect...

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This recipe is classed as easy

Avg User rating

3.23 / 5 (22 votes cast)

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Prep time:
15 min, plus 1 hour marinating time
Cook time:
10 min
Serves:
4

Nic Watt’s simple Japanese recipe for lamb cutlets marinated in miso and ginger served with lightly blanched beans

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Ingredients

For the lamb cutlets

  • 1 small shallot
  • 1 handful coriander
  • 3 tbsp barley miso
  • large squeeze ginger juice
  • 3 tbsp mirin
  • rack of lamb, 7-8 cutlets, fat removed, cutlets separated

For the green beans

  • 1 bunch green beans
  • 1 tsp white sesame seeds
Buy Ingredients at mySupermarket More information

How does this work?

Close

It's simple.

With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.

You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.

One thing is for sure though, you are guaranteed to find the best value.

Method

1. For the lamb cutlets: rough cut the shallot and put in food processor with the handful of fresh coriander – hold a few stalks back for the beans – and blitz to a paste.

2. Add the barley miso, ginger juice and mirin and blitz again. Pour over lamb cutlets and leave to marinate for 1 hour.

3. For the green beans: meanwhile, top and tail the green beans and blanch for 2-3 minutes in boiling salted water. Remove and plunge them into iced water for a few seconds and drain. In a dry pan, toast the sesame seeds.

4. Heat a griddle pan and cook cutlets for 2 ½ mins per side, then leave to rest. Drain beans and toss with sesame seeds and the remaining coriander stalks.

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Latest Comment

 

Not sure what these low ratings are about - I think it's fantastic. Ginger juice is a neat trick that I'll be using for a lot of sauces from now on. I'm going to make a 30 cutlet batch this weekend by searing and roasting at 150C for 22 mins. Using a baking dish with an inset metal mesh, and some hot water underneath helps keep them moist. A perfect follow up to a big batch of sushi with some miso soup - well done Nic!

wellspokenman wellspokenman  Posted 13 Feb 2012 10:35 AM