Miso Lamb

Miso Lamb
4 servings

It is necessary to trim almost all the fat from the lamb (leave a very thin layer) to ensure that the crust becomes sufficiently crisp. Make sure to use white miso paste. The red variety is very salty and the flavour can be overpowering. You can purchase white miso paste at most Asian grocery stores. The miso must be added to the sauce at last minute as it loses its flavour if it is heated or sits.Chicken or veal stock that is homemade or good-quality store-bought stock is ideal here, as opposed to canned stock which is too salty with the miso paste. If canned stock is your only option, use the low-sodium variety. Yield is 4 servings.



Miso Lamb

cloves garlic
Tbsp chopped fresh thyme
Tbsp chopped fresh rosemary
Tbsp chopped fresh basil
cup panko (Japanese bread crumbs)
racks lamb, French trimmed
coarse salt and freshly cracked black pepper
shallot, chopped
cup sauternes ( Chateau Reine Carbonnieu )
1 ½
cup veal stock
sprigs thyme, plus some for garnish
tsp white miso paste


Tbsp olive oil
shallot, chopped
cup sauternes, ( Chateau Reine Carbonnieu )
1 ½
cup chicken or veal stock
thyme sprigs plus some for garnish
Tbsp white miso paste


Step 1

Preheat the oven to 400 degrees F.

Step 2

To prepare the racks of lamb, mash garlic and herbs to a paste with a mortar and pestle.

Step 3

Add panko.

Step 4

Trim excess fat from lamb, leaving a thin layer.

Step 5

Score fat in a crisscross pattern, being careful not to score the meat.

Step 6

Season lamb with salt and pepper.

Step 7

Heat a large saute pan on medium-high heat until smoking.

Step 8

Sear lamb, backbone side down, for about 1 minute.

Step 9

Sear lamb on fat side for 2 to 3 minutes or until golden and crispy.

Step 10

Cool slightly.

Step 11

Rub the fat side of the lamb with 2 tsp. of the miso paste.

Step 12

Press on the Panko mixture.

Step 13

In the same saute pan, sear the lamb again, fat side down, until panko crust is golden and crisp, about 2 minutes.

Step 14

Turn lamb and put it in the oven. Roast for 20 to 25 minutes until medium rare or until desired doneness.

Step 15

Let rest for 5 to 10 minutes.

Step 16

Heat olive oil in a small saucepan over medium-low heat.

Step 17

Add the shallots and cook for about 4 minutes, until softened.

Step 18

Deglaze pan with the Sauternes and simmer until reduced by half, about 30 seconds

Step 19

Add the stock and the thyme sprigs.

Step 20

Simmer until reduced by half, about 15 minutes.

Step 21

Whisk in remaining miso paste and remove from the heat. Please note that the miso paste must be added at the last minute and taken off the heat as it loses its flavour if it is heated or sits.

Step 22

Slice lamb and serve with the sauce.

Step 23

Garnish with thyme sprigs.

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