Ingredients Jump to Instructions ↓

  1. 1 small shallot

  2. 1 handful coriander

  3. 3 tbsp barley miso

  4. large squeeze ginger juice

  5. 3 tbsp mirin

  6. rack of lamb , 7-8 cutlets, fat removed, cutlets separated

  7. 1 bunch green beans

  8. 1 tsp white sesame seeds

Instructions Jump to Ingredients ↑

  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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