Umami lamb cutlets with miso butter and cabbage

Umami lamb cutlets with miso butter and cabbage.
Umami lamb cutlets with miso butter and cabbage. Photo: James Moffatt
Difficulty
Easy

Give lamb cutlets a Japanese spin with white miso and furikake.

Ingredients

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)

Method

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.