A beautiful Japanese flavours-inspired recipe created for the sweetness and tenderness of lamb chops to shine through. They washes down nicely with a couple of beers and even sakes or highballs, making it perfect for both Aussie backyard barbies or an izakaya food!
2 rack of lamb, frenched, portioned and trimmed if desired
Marinade
30g White Miso
50g Honey
15g Mirin
15g Brown Sugar
15g Vegetable oil
8g Ginger, grated, about 1″ thumb-sized
10g Garlic, grated, about 3 medium-sized cloves
Sauce
100g Water (adjust to preferred consistency)
15g Brown Sugar (adjust to preference)
Optional
5g Chili powder
1. Mix together the ingredients for the marinade and marinate the chops for at least 1 hour. If your chops are thicker than 1″, let them come to room temperature before cooking.
2. In a frying pan, over med-high heat, lay the chops, fat side down till fat is rendered and has caramelised (skip this step if fats have been removed).
3. Then cook each side for about 1-2.5mins depending on the preferred doneness and how thick the chops are.
4. Remove the chops from pan. Cover with a piece of aluminium foil and rest for 5mins.
5. While the chops are resting, in the same frying pan, add water, brown sugar and chili powder (if using), adjust to taste accordingly. Bring the mixture to a boil and reduce till it has thicken slightly.
6. Drizzle sauce over lamb chops, garnish with spring onion and sesame seeds and serve.
