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.
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