Crumbed Miso Lamb Cutlets with Sticky Soy Sauce
- ¼ CUP (55G) WHITE MISO PASTE
- ¼ CUP (60ML) VEGETABLE OIL
- 1½ CUPS (100G) PANKO (JAPANESE) BREADCRUMBS
- 1 SHEET NORI (DRIED SEAWEED), SHREDDED
- ¼ CUP (35G) WHITE SESAME SEEDS
- SEA SALT AND CRACKED BLACK PEPPER
- 12 LAMB CUTLETS, TRIMMED
- ¼ CUP (60ML) MIRIN (JAPANESE RICE WINE)
- ¼ CUP (60ML) SOY SAUCE
- 1 TABLESPOON HONEY
- BROCCOLINI, STEAMED RICE AND PICKLED
GINGER, TO SERVE
- Place the miso and 1 tablespoon of the oil in a large bowl and mix to combine. Set aside.
- Place the breadcrumbs, nori, sesame seeds, salt and pepper in a shallow tray and mix to combine. Add the lamb to the miso mixture and toss to combine.
- Press the lamb into the breadcrumb mixture. Heat the remaining oil in a large non-stick frying pan over medium heat. Cook the lamb, in batches, for 2–3 minutes each side or until golden brown.
- While the lamb is cooking, place the mirin, soy sauce and honey in a small frying pan over medium heat. Bring to a simmer and cook for 3 minutes or until the sauce has thickened.
- Place the lamb on the broccolini, drizzle with the sticky soy sauce and serve with the rice and ginger. Serves 4.