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Umami lamb cutlets with miso butter and cabbage
Updated ,first published
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easyTime:< 30 minsServes:4
Give lamb cutlets a Japanese spin with white miso and furikake.
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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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