Tea-smoked barbecued lamb chops with spicy Korean miso
Summary Not available
- 8 lamb chops
- 1 olive oil
Begin by making the marinade for the lamb chops
Blitz together the red onion, coriander seeds, garlic, ginger, red chilli 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 aubergine 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 aubergine 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 150g 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 them lightly with olive oil and season generously 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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