Pan-Fried Lamb Chops with Miso Marinade
Pan-Fried Lamb Chops with Miso Marinade is a Western-style dish with a touch of Japanese flavour. The slightly sweetened miso marinade is tasty and goes so well with lamb.Cook Time includes 2 minutes of resting time after cooking lamb, and Total Time include 3 hours of marinating time.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- Prep time
- 5 min
- Cook time
- 8 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 lamb cutlets ((or chops, note 1))
- 1 tbsp oil
- 3 tbsp miso
- 1 tbsp mirin
- 2 tsp cooking sake
- 1 tsp sugar
- 1 tsp garlic grated ((note 2))
- Green salad
- Tomato wedges
Instructions
- 1
Put all the Miso Marinade ingredients in a bowl and mix well until there are no lumps of miso.
- 2
Place the lamb cutlets on a plate or a cutting board. Use a little bit less than half of the miso marinade to coat the surface of the lamb cutlets. Ensure that the bones are also coated with the marinade (because you will want to chew them).
- 3
Spread a 60cm long piece of cling wrap on the work bench. Place the lamb cutlets snuggly on the cling wrap, with the miso side down.
- 4
Coat the surface of the lamb, including sides, with the remaining miso marinade.
- 5
Fold both ends of the cling wrap, removing air as much as possible. Then fold the sides to completely wrap the cutlets. Leave them in the fridge for 3 hours (note 3).
- 6
Take the lamb out of the fridge about an hour before cooking. This is to bring the meat to room temperature.
- 7
Scrape the marinade off the surface of the meat as much as possible (note 4). If you leave too much marinade on the meat, it will burn quickly due to the sugar in the marinade.
- 8
Add oil to a non-stick frying pan and heat over medium heat.
- 9
Place the lamb cutlets in the frying pan and cook for 3 minutes (note 5).
- 10
Turn them over, reduce heat to low, and cook for 2½ minutes (note 5) with a lid on.
- 11
Remove the lid, hold the lamb chops with tongs, and cook the side (where the band of fat is) for 15 seconds or so.
- 12
Transfer to a plate and cover loosely with foil. Rest for 2 minutes.
- 13
Serve two cutlets per person with green salad and tomato wedges.