Miso Lamb Cutlets

We are ten days away from Valentines Day and I wanted to share with you a delicious and quick recipe of miso lamb that will leave your date feeling suitably impressed.

These lamb cutlets are irresistibly good. The miso paste, a traditional Japanese seasoning, gives this dish a pleasant savoury flavour. You can find miso paste in most supermarkets and your local butcher should be able to provide you with good quality lamb cutlets. Don’t worry if you can’t get to the butchers though, most supermarkets sell French trimmed racks of lamb, which you can buy and cut into individual cutlets. Each packet should give you about 7 – 8 pieces. They go perfectly on a bed of creamy mash and steamed asparagus and should leave your date eating out of the palm of your hands.

This is a versatile recipe and can be served as a canapé at parties, or as part of a main meal.

Ingredients – Serves 2

Lamb Cutlets

  • 7-8 lamb cutlets
  • 2-3 garlic cloves, minced
  • 1 inch ginger piece, minced
  • 1-2 tbsp miso paste
  • 1/2 tsp chilli flakes
  • 1 tbsp sesame oil (optional)
  • salt to taste

NB This recipe is for lamb cutlets, not to be confused with lamb chops. If using the latter, you will need to roast or grill them in your oven as per the instructions on the packet.

Sweet Potato Mash

  • 2-3 sweet potatoes, peeled and cut into quarters
  • 1 – 2 tsp honey
  • ½ – 1 teaspoon cumin
  • Knob of butter, cut up in cubes
  • Salt and freshly ground pepper to taste

Asparagus

  • 100g asparagus tips
  • Salt and freshly ground pepper to taste
  • Drizzle of garlic oil (optional)

Method 

To Make The Lamb Cutlets

  1. In a large bowl, add the lamb cutlets and coat with the minced garlic and ginger, chilli flakes, miso paste and sesame oil. As the miso paste is quite thick you will need to rub the paste into the cutlets to ensure they are fully coated. If you find this difficult, you can stir a little warm water with the miso paste to loosen it up. NB I find miso paste to be quite salty and do not add any additional salt into this marinade. You can always sprinkle extra salt upon serving the dish.
  2. Cover the bowl with cling film and leave to marinate in the fridge for at least two hours. You will need to remove the bowl from the fridge 30 minutes before you intend to cook the lamb cutlets.
  3. Place a large griddle or frying pan over high heat and add plenty of oil to the pan. When the oil is hot enough, reduce the heat to medium and place the cutlets on to the pan. Cook for 3-5 minutes on both sides, or longer depending on the thickness of the cutlets and / or how well done you you’re your meat.

To Make The Sweet Potato Mash and Asparagus

  1. You can prepare the sweet potato mash while the lamb is marinating and reheat, or 30 minutes before you intend to serve your dish. All you will need to do is fill a large saucepan with boiling water, add the salt and sweet potatoes and place over a medium heat. Boil for 20 minutes, or until the potatoes have softened.
  2. Once the sweet potatoes are ready, drain the water and place in a large bowl. Using a masher or large spoon, mash the potatoes.
  3. Add butter, honey, chilli flakes, cumin powder, salt and pepper. Mix well and serve.
  4. While your cutlets are cooking, steam the asparagus for 5 minutes or until tender. Season with salt and pepper, and a drizzle of garlic oil.

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16 Comments

  • Posted February 4, 2014

    Ren Behan

    That looks like a really delicious meal. I love the idea of miso lamb. One of my favourite salad dressings is made with miso but I never thought to use it as a marinade. The sweet potatoes are nicely flavoured, too. A perfect night in!

  • Posted February 4, 2014

    Karen Burns Booth

    Absolutely divine recipe Tina and such amazing images too! LOVE the idea of miso with lamb, such a great way to dress up lamb in a different way. Karen

  • Posted February 4, 2014

    Janie

    Oooh, I haven’t used Miso for ages. I fell in love with whilst working in Japan years ago, must get some and remind myself of that flavour!
    Janie x

  • Posted February 4, 2014

    Sarah, Maison Cupcake

    This looks amazing, I went to a miso tasting night organised by Fuss Free Helen and Clearspring a few years ago and it’s amazing how different varieties taste. Love the idea of pairing with lamb chops, I must try that!

  • Posted February 4, 2014

    Heidi Roberts

    Some of my favourites here, lamb, miso and sweet potatoes. It all sounds very lovely indeed

  • Posted February 5, 2014

    Sylvia

    Love the mash! My OH would be over the moon with lamb cutlets 😉

  • Posted February 5, 2014

    Louisa Foti

    Delicious Tina! What a gorgeous special meal. I bet Miso lamb cutlets are sublime and loving the idea of your sweet potato mash. Delish.

  • Posted February 5, 2014

    Fiona Maclean

    Oh those look REALLY special. I’d happily cook that for a dinner!

  • Posted February 6, 2014

    recipesfromapantry

    My OH loves meat so this one I will pass to him.

  • Posted February 6, 2014

    Janice @FarmersgirlCook

    I’ve never thought of using miso in this way, definitely something to try. Happy Valentine’s Day!

  • Posted February 7, 2014

    Vanesther

    I’m seriously drooling here! My OH would definitely be putty in my hands if I cooked this dish for him 😉

  • Posted February 7, 2014

    Nazima

    lovely idea. I have used miso as a marinade for salmon but not for meat. I do like lamb chops though so this is one I shall be trying out

  • Posted February 9, 2014

    Maria Ljungström

    AHHHHH this look So Delish I cant take it :) your blog is so yummy and Im following.

    Check out my blog today…my all time fav. lasagna recipy:)

    Have a great week dear

    LOVE Maria at inredningsvis – Swedish decor, food, and fashion

  • Posted February 10, 2014

    Fuss Free Helen

    I use miso all the time, but have not yet paired it with lamb. I can only imagine it it lovely!

  • Posted April 7, 2014

    Ameet Chakraborty

    Love your recipe! Lamb chops are in the fridge marinating for 2 days….ready to rock….! I have chosen to omit the garlic as it dominates the delicate flavour of the miso. I’ve also found that using white miso is great if you like a less savoury finish.

  • Posted July 22, 2015

    Anna Nismiya

    Your blog is cornucopia of many flavored recipes.Loves it!
    Will make a try on the recipes and do share the result
    keep blogging.Thanks!

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