Lamb Chops in Miso-Butter Sauce

This recipe took some tweaking but now works quite well for us. We enjoy miso, a fermented soybean product that’s often mixed with koji rice culture. We enjoy it so much we actually make our own; typically a red miso, which has a longer fermentation time resulting in more umami flavors. When combined with butter, the miso-butter is a flavor enhancer, but it is still subject to burning easily. In this recipe, it is added at the end of cooking and mixed with rice wine and mirin to round out the flavors. We’ve also been experimenting with homemade mirin, but you can buy genuine mirin such as Ohsawa mirin at some food stores and Asian grocery stores.

Prep Time: 15 minutes

Cooking Time: 10~ minutes

Servings: 2

Ingredients:

  • 4 lamb chops (about 2 lamb chops per person)
  • A few tsp. up to 1 Tbsp. of olive oil
  • 4 Tbsp. room temperature butter
  • 2 Tbsp. red miso (you can use white miso as well)
  • 1 Tbsp. rice wine/sake
  • 1 Tbsp. hon (genuine) mirin

Equipment:

  • Frying pan x 1
  • Cutting board
  • Tongs
  • Measuring spoons
  • Small bowl for mixing
  • Spoon for stiring
  • Possible requirement: Mesh strainer for fine-graining miso
  1. Remove the lamb chops from the package they came in. Pat dry and allow to rest on a cutting board while you do other tasks. Set out the butter, it should be room-temperature. If your miso is homemade or grainy still from rice, you may want to make it finer. Using a mesh, strain the miso with the aid of a spoon through the screen. In a small bowl, mix the miso, rice wine/sake, and mirin. Set aside the butter and miso-rice-wine-mirin mixture for later.
  2. Heat up a frying pan, to medium-high to high heat. You want it hot enough to sear the lamb chops but also not hot enough to burn the oil. Heat a few tsp. of olive oil, coating the pan. Add the lamb chops and let it cook on one side for 3-4 minutes. Using the tongs, flip each lamb chop over and cook the other side for 3-4 minutes also. If you want it more well-done, add a minute to each side. If you want it more rare, take away 30 seconds up to 1 minute from each side.
  3. When the lamb chop is almost done, about 1-2 minutes from being finished, turn down the heat to medium and add the butter. Once the butter is melted, add the miso mixture. Use a spoon to stir it around and cook gently. If the heat is too high it will burn the miso. Cook until the lamb is finished to your liking.
  4. Remove the lamb chops and plate, adding the sauce over the chops. Serve with a grain and vegetables such as rice or couscous.

Leave a Reply

Your email address will not be published. Required fields are marked *