Miso and lamb chops – that combination of words, flavors, and images can bring one up short. When I hear “miso” I immediately think of sushi and a small bowl of broth. The thought of lamb chops never connects me to Japan and Japanese cuisine; however in Japan, lamb chops are as much of a special treat as they are here in the US. It turns out that miso, sesame, garlic, and ginger are a great combination to give a terrific flavor to the tender chops.
The next time you want to prepare a simple meal sure to impress the man or woman in your life, try this one. And, as always, get your meat from a farmer who raises organic pastured lamb, like Crown S Ranch. Sheep are ruminants, like cows, and have evolved to eat grass and other pasture plants, not grain like corn, soybeans, or barley.
Ingredients (serves 2)
Lamb
4 organic, pasture-raised lamb chops
2 medium garlic cloves, finely minced
“Thumb-sized” piece of ginger, minced
1 tablespoon white miso paste
1 tablespoon roasted sesame oil
salt to taste
Honey Mashed Sweet Potatoes
2 medium sweet potatoes, peeled and cut into 1″ cubes
1 teaspoon honey
1/2 teaspoon powdered cumin
1 tablespoon butter, cut into small pieces
salt and freshly ground pepper to taste
Asparagus
8-10 medium fresh asparagus stalks
salt and freshly ground pepper to taste
Preparation (2 3/4 hours prep and cook time)
- Mix the garlic, ginger, miso, and sesame oil in a small bowl until completely blended. If the paste is too thick, stir in a little warm water to thin it slightly.
- Place the lamb chops in a flat bowl or casserole just big enough to hold them without crowding. Rub each with the miso paste to ensure they are fully coated.
- Cover the bowl or casserole with plastic wrap or a lid and marinate for at least two hours in the refrigerator. Remove the chops 30 minutes before the time to start cooking them.
- Place a large heavy frying pan over high heat and add several tablespoons of very lightly flavored oil to the pan.
- When the oil is hot, reduce the heat to medium and add the chops. Cook for 3-5 minutes undisturbed on each side, or longer depending on the thickness of the meat.
- While the lamb is marinating, prepare the sweet potatoes: in a large saucepan, add enough water to cover the potatoes by an inch or two.
- Add the salt to the saucepan and bring co a boil. Boil until the potatoes have softened, 15-20 minutes.
- Drain the water, add butter pieces, honey, cumin powder, salt, and pepper, and mash the potatoes in the saucepan with a masher or fork. Cover and set aside. You may do this ahead of time and reheat the potatoes to serve.
- While the lamb chops are cooking, steam the asparagus for 5 minutes over boiling water until “crisp-tender.” Season with salt and pepper.
Learn more about Crown S Ranch, Winthrop WA, here.
Adapted from Miso Lamb Cutlets, appearing on The Spicy Pear.