Miso Lamb Leg Steaks

Here the meat is marinated in a Japanese-style marinade and glazed during cooking with the white miso dressing. It’s also delicious as a dressing for blanched green beans or broccoli. Serves 4

Ingredients

White Miso Dressing

• Shiro, or white miso, is the sweetest of all miso, ideal for dressings
• 2 tablespoons white miso
• 2 tablespoons sake(or dry sherry)
• 2 tablespoons soy sauce
• 2 tablespoons sugar
• 1 tablespooon rice vinegar

For the lamb

• 2 cloves garlic, very finely chopped.
• 5cm piece of ginger, peeled & grated
• 2 tablespoons soy sauce
• 4 tablespoons sake or dry sherry
• 4 x 150g lamb leg steaks.
• Salt and freshly ground black pepper.

Method

Dressing

Whisk together all the ingredients and set aside until needed. This dressing will keep refrigerated for a few days.

Lamb

Combine the garlic, ginger, soy sauce and sake. Put into a non-reactive dish with the lamb leg steaks and marinate in the refrigerator for at least 2 hours, turning once.

Remove the lamb and season with salt and pepper then grill over a medium-low heat, turning after a few minutes.

Grill 8-10 mins for medium-rare or longer if you prefer. During the last 5 mins of cooking, brush the white miso dressing over to glaze the lamb. Allow the glaze to set for a few mins.Then turn over and brush the other side. Serve with a salad of grilled eggplant slices dressed with the white miso dressing, spring onions coriander and sesame seeds.