Tea-smoked barbecued lamb chops with spicy Korean miso

  • medium
  • Serves 4
  • 45 minutes
Not yet rated

Looking to liven up your barbecue repertoire? Scott Hallsworth injects an added earthiness and depth of flavour to his Korean-inspired barbecued lamb chop recipe by first hot smoking the cutlets over wood chips scattered with matcha green tea, serving them chargrilled alongside a smoky nasu miso (miso aubergine) and a spicy Korean miso sauce. Miso paste, matcha powder and gochujang – the spicy staple of Korean cooking – should all be available from Asian supermarkets or online.

First published in 2015




Lamb chops

Barbecue marinade

Smoking mix

Nasu miso

Korean miso

To serve


  • Smoking chips
  • Blender
  • Barbecue


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
  • 1 tbsp of vegetable oil
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
  • 1 dash of olive oil
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
  • 1 bunch of chives, finely chopped

As head chef at the acclaimed Nobu for six years, Australian-born Scott Hallsworth has mastered the ins and outs of Japanese cuisine, which he now showcases in his fun, playful dishes at Freak Scene.

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