Umami lamb cutlets with miso butter and cabbage

Name: Umami lamb cutlets with miso butter and cabbage
Cook time: 30 min
Yield: 4
Cuisine: Contemporary
Ingredients: 1 savoy cabbage, cut into 8 thin wedges; 2 tbsp sesame oil; 12 lamb cutlets, trimmed; 2 tbsp white miso; 100g unsalted butter, softened; 1 tbsp furikake (Japanese seaweed seasoning)

Jessica Brook

Updated December 6, 2021,first published December 3, 2021

Umami lamb cutlets with miso butter and cabbage.James Moffatt

easyTime:< 30 minsServes:4

Give lamb cutlets a Japanese spin with white miso and furikake.

Ingredients

1 savoy cabbage, cut into 8 thin wedges
2 tbsp sesame oil
12 lamb cutlets, trimmed
2 tbsp white miso
100g unsalted butter, softened
1 tbsp furikake (Japanese seaweed seasoning)

Method

Step 1
Preheat a chargrill pan or barbecue over high heat. Brush the cabbage with sesame oil and cook, turning regularly, for 6 minutes or until charred. Set aside.
Step 2
Brush the lamb with remaining oil and chargrill for 3 minutes each side for medium-rare.
Step 3
Meanwhile, melt the butter in a small saucepan over medium heat. Add the miso and whisk to combine.
Step 4
Serve the cutlets with wedges of cabbage, miso butter and furikake.

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