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Umami lamb cutlets with miso butter and cabbage

Jessica Brook
Jessica Brook

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Umami lamb cutlets with miso butter and cabbage.
Umami lamb cutlets with miso butter and cabbage.James Moffatt

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

  1. 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. 

  2. Step 2

    Brush the lamb with remaining oil and chargrill for 3 minutes each side for medium-rare. 

  3. Step 3

    Meanwhile, melt the butter in a small saucepan over medium heat. Add the miso and whisk to combine. 

  4. Step 4

    Serve the cutlets with wedges of cabbage, miso butter and furikake.

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Jessica BrookJessica Brook is a recipe writer.

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Original URL: https://www.smh.com.au/goodfood/recipes/umami-lamb-cutlets-with-miso-butter-and-cabbage-20211203-h205x2.html