Pan-Fried Lamb Chops with Miso Marinade is a Western-style dish with a touch of Japanese flavour. The slightly sweetened miso marinade is tasty and goes so well with lamb.
Cook Time includes 2 minutes of resting time after cooking lamb, and Total Time include 3 hours of marinating time.
Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- 4 lamb cutlets (or chops, note 1)
- 1 tbsp oil
- 3 tbsp miso
- 1 tbsp mirin
- 2 tsp cooking sake
- 1 tsp sugar
- 1 tsp garlic grated (note 2)
- Green salad
- Tomato wedges
-
Put all the Miso Marinade ingredients in a bowl and mix well until there are no lumps of miso.
-
Place the lamb cutlets on a plate or a cutting board. Use a little bit less than half of the miso marinade to coat the surface of the lamb cutlets. Ensure that the bones are also coated with the marinade (because you will want to chew them).
-
Spread a 60cm long piece of cling wrap on the work bench. Place the lamb cutlets snuggly on the cling wrap, with the miso side down.
-
Coat the surface of the lamb, including sides, with the remaining miso marinade.
-
Fold both ends of the cling wrap, removing air as much as possible. Then fold the sides to completely wrap the cutlets. Leave them in the fridge for 3 hours (note 3).
-
Take the lamb out of the fridge about an hour before cooking. This is to bring the meat to room temperature.
-
Scrape the marinade off the surface of the meat as much as possible (note 4). If you leave too much marinade on the meat, it will burn quickly due to the sugar in the marinade.
-
Add oil to a non-stick frying pan and heat over medium heat.
-
Place the lamb cutlets in the frying pan and cook for 3 minutes (note 5).
-
Turn them over, reduce heat to low, and cook for 2½ minutes (note 5) with a lid on.
-
Remove the lid, hold the lamb chops with tongs, and cook the side (where the band of fat is) for 15 seconds or so.
-
Transfer to a plate and cover loosely with foil. Rest for 2 minutes.
-
Serve two cutlets per person with green salad and tomato wedges.
1. I used lamb cutlet (also called lamb chop in other countries), which comes with a rib bone. The meat is very tender.
My 4 lamb chops weighed 335g / 0.7lb in total and the thickness of the lamb was about 2cm / ¾".
You can also use other cuts of lamb such as forequarter chops, loin chops, and steaks.
2. Instead of garlic, you can use grated ginger for a different flavour.
3. If your lamb is very thin, say 1cm / ⅜” thick, you will need to marinate for only 1-2 hours. If your lamb is much thicker than mine, marinate longer or even overnight.
4. You will probably have a bit of miso marinade left over after scraping it off the meat. You can reuse it to marinate meat or fish. But you need to use it up within 1 week. Alternatively, you can use it as a flavouring for a stir fry.
5. Cooking time varies depending on the thickness of the lamb.
If your lamb is very thin, you will need to cook it for only a couple of minutes on each side.
If your lamb is very thick, I would recommend searing the surface of the lamb on both sides, then cook it in the oven at 180°C / 356°F until the internal temperature of the meat reaches 63°C / 145°F.
6. Nutrition per serving. It is assumed that 80% of the lamb chops is edible due to bones. It is also assumed that 50% of the miso marinade is consumed (probably overstating).
serving: 160g calories: 300kcal fat: 15g (23%) saturated fat: 4g (20%) trans fat: 0.4g polyunsaturated fat: 2.1g monounsaturated fat: 8.4g cholesterol: 88mg (29%) sodium: 571mg (24%) potassium: 311mg (9%) carbohydrates: 6.3g (2%) dietary fibre: 0.7g (3%) sugar: 3.5g protein: 34g vitamin a: 1% vitamin c: 0.4% calcium: 1.4% iron: 15%