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

 

 

 

 

 

  1. Place the miso and 1 tablespoon of the oil in a large bowl and mix to combine. Set aside. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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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