Make Let's Step it Up for the Dinner Party this Weekend!
Lamb.....For most it's a love-hate relationship. I happen to love lamb, but can certainly see where some people turn up their noses at the thought of eating lamb. I have had lamb where it wasn't cooked properly, was a bit gamy (because is was more mutton than lamb), or the treatment, preparation was just poor. Now, think about how many times you have had lamb and had this reaction. Once in this case is never enough. The one bad experience may have just because who ever prepared the lamb, shouldn't have. Don't let one bad experience taint your taste buds forever. In saying all this, here is a recipe that may help change your ideas about lamb. I have posted several recipes for lamb, but this one is just different enough to peak most peoples curiosity and of course tantalizes your gastronomic sensibilities!
Tea-Smoked Barbecued Lamb Chops with Spicy Korean Miso
Ingredients
Serves 4
Serves 4
Lamb chops
8 lamb chops
1 dash of olive oil
Barbecue marinade
1/2 red onion
1 handful of coriander seeds
2 garlic cloves
fresh ginger, 3/4" piece, peeled and roughly chopped
1 red chili, roughly chopped
3/4 oz of sea salt
Smoking mix
1 1/16 oz of rice
3 tbsp of matcha, green tea powder
Nasu miso
1 eggplant
1 lemon, juice only
2 tsp miso paste
1 tbsp of vegetable oil
salt to season
black pepper to season
Korean miso
3 1/2 oz of gochujang, red chili paste
2/3 fl oz of rice vinegar
1/3 fl oz of sake
1/2 oz of caster sugar
1/3 oz of white miso
1 egg yolk
To serve
1 bunch of chives, finely chopped
2 limes, cut in half
Directions
Begin by making the marinade for the lamb chops. Blitz together the red onion, coriander seeds, garlic, ginger, red chili and sea salt in a blender to form a purée. Coat the lamb chops with the marinade, cover and leave to infuse in the fridge for at least 2 hours.
Meanwhile, prepare the Korean miso. Place the gochujang, rice vinegar, sake, sugar and miso paste into a small saucepan and simmer gently over a very low heat for 10 minutes. Remove from the heat and whisk in the egg yolk, then leave to cool until required.
To make the nasu miso, prick the eggplant all over with the tip of a knife. Rub lightly with vegetable oil and place under the hot grill, rotating until charred and blistered all over.
Allow the eggplant to cool, then remove all the skin and chop the flesh into a rough, pulp-like texture. Season the flesh to taste with salt, pepper and lemon juice, then stir through the miso paste and keep warm until ready to serve.
Preheat a barbecue until smoking hot.
Place a wok in the centre of the barbecue and fill with 5 1/3 oz of smoking chips. Once the chips are smoking add the rice and heat through before scattering with the matcha powder
Remove the lamb chops from the fridge and dab away any excess marinade with kitchen paper, then place on a wire rack covered in tin foil and smoke over the wok for 2 minutes on each side.
Remove the lamb from the heat and discard the smoking apparatus, maintaining the heat of the barbecue. Once the lamb chops have cooled a little brush them lightly with olive oil and season generously with sea salt and freshly cracked black pepper.
Grill the lamb on the barbecue for a few minutes each side until medium rare and charred on the outside, then remove from the heat and allow to rest for 5 minutes. Meanwhile, chargrill the lime halves flesh side down until blackened.
To serve, spoon a little of the nasu miso in the centre of each plate and top with 2 lamb chops per person. Garnish with a drizzle of the Korean miso sauce and a good handful of chopped chives, finishing with the charred lime on the side.
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