Miso is a fermented paste that adds a salty umami flavour to many Japanese dishes. Most miso is made in Japan, where the ingredient has been used since the eighth century or earlier. This fabulous recipe is from my Mom Roz, who adapted it from a cooking magazine. I honestly can’t get enough of it and it’s now on a regular rotation at my house. It’s delightfully salty, creamy and sweet. Serve the lamb with mashed potatoes or mashed cauliflower and a green veg.
Ingredients:
- 1 ½ Tbsp butter softened
- ¼ cup white miso paste
- ¾ Tbsp fresh ginger minced
- ¾ Tbsp fresh garlic minced
- ¾ Tbsp rice vinegar
- 1 ½ Tbsp honey
- 1 Frenched Rack of Lamb
- 1 Tsp freshly ground black pepper
- 2 green onions finely sliced
- 1 Tbsp sesame seeds toasted
Method:
Preheat oven to 375℉
In a medium bowl, combine butter, miso, ginger, garlic, rice vinegar and honey.
Stir together to make a paste.
Using your hands, massage paste onto rack of lamb and place rack skin side up in an ovenproof dish.
Sprinkle with black pepper and roast for 30-35 minutes or until lamb reaches an internal temperature of 120℉ (medium rare) or 125℉ (medium).
Remove from oven, cover with foil and rest for 10 minutes before slicing.
Top with green onions and sesame seeds and serve.