Miso lamb cutlets with sesame green beans

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By: Nic Watt From: Perfect...

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This recipe is classed as easy

Rating 2.94 / 5 (49 votes)

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

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


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.


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

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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