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:

  1. Mix all ingredients, except for lamb, until incorporated.
  2. Liberally coat the lamb and layer in a pan with enough miso to cover the lamb.
  3. Marinate overnight

For the Lamb:

  1. Preheat grill over high heat
  2. Wipe off excess marinade and grill chops to desired temperature
  3. Serve cooked chops immediately over cabbage salad

For the Cabbage Salad:

  1. In a small bowl, make a dressing from coconut milk, limes, fish sauce, salt and pepper.
  2. In a separate bowl, combine cabbage, scallion, chili threads and cilantro
  3. When ready to serve, toss cabbage mixture with dressing