Give lamb cutlets a Japanese spin with white miso and furikake.
1 savoy cabbage, cut into 8 thin wedges
2 tbsp sesame oil
12 lamb cutlets, trimmed
2 tbsp white miso
100g unsalted butter, softened
1 tbsp furikake (Japanese seaweed seasoning)
1. Preheat a chargrill pan or barbecue over high heat. Brush the cabbage with sesame oil and cook, turning regularly, for 6 minutes or until charred. Set aside.
2. Brush the lamb with remaining oil and chargrill for 3 minutes each side for medium-rare.
3. Meanwhile, melt the butter in a small saucepan over medium heat. Add the miso and whisk to combine.
4. Serve the cutlets with wedges of cabbage, miso butter and furikake.