Chef Michael Sutton Miso cured Australian lamb t-bone chops
- Prep time 30Min
- Cook time 10Min
- Technique Grill
- Meat Lamb
- Cut Loin
- Serves 6
Tender lamb T-bone chops are marinated overnight in a savoury-sweet miso mixture, then grilled and served with a refreshing, zesty coconut cabbage salad.
Ingredients
For the Lamb Chops (Serves 6):
- 12 miso-cured Australian lamb T-bone chops (see method below)
For the Cabbage Salad:
- 1 head Chinese (Napa) cabbage, finely sliced
- 475ml coconut milk
- Zest and juice of 2 limes
- 1 tablespoon fish sauce
- Sea salt, to taste
- Freshly cracked black pepper, to taste
- 1 bunch spring onions, finely sliced
- Chilli threads, to taste
- 1 bunch fresh coriander
For the Miso Cure:
- 900g white miso paste
- 240ml sake
- 240ml mirin
- 200g caster sugar
Method
For the Miso:
- Mix all ingredients, except for lamb, until incorporated.
- Liberally coat the lamb and layer in a pan with enough miso to cover the lamb.
- Marinate overnight
For the Lamb:
- Preheat grill over high heat
- Wipe off excess marinade and grill chops to desired temperature
- Serve cooked chops immediately over cabbage salad
For the Cabbage Salad:
- In a small bowl, make a dressing from coconut milk, limes, fish sauce, salt and pepper.
- In a separate bowl, combine cabbage, scallion, chili threads and cilantro
- When ready to serve, toss cabbage mixture with dressing
