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Tea-smoked barbecued lamb chops with spicy Korean miso
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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
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Ingredients
Metric
Imperial
Lamb chops
- 8 lamb chops
- 1 dash of olive oil
Barbecue marinade
- 1/2 red onion
- 1 handful of coriander seeds
- 2 garlic cloves
- fresh ginger, 2 cm piece, peeled and roughly chopped
- 1 red chilli, roughly chopped
- 20g of sea salt
Nasu miso
- 1 aubergine
- 1 lemon, juice only
- 2 tsp miso paste
- 1 tbsp of vegetable oil
- salt to season
- black pepper to season
Korean miso
- 100g of gochujang
- 20ml of rice vinegar
- 10ml of sake
- 15g of caster sugar
- 10g of white miso
- 1 egg yolk
SAVE RECIPE
Equipment
- Smoking chips
- Blender
- Barbecue
Method
1
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
- 1/2 red onion
- 1 handful of coriander seeds
- 2 garlic cloves
- 20g of sea salt
- 1 red chilli, roughly chopped
- fresh ginger, 2 cm piece, peeled and roughly chopped
- 8 lamb chops
2
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
- 100g of gochujang
- 20ml of rice vinegar
- 10ml of sake
- 15g of caster sugar
- 10g of white miso
- 1 egg yolk
3
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
4
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
- 1 aubergine
- 2 tsp miso paste
- 1 lemon, juice only
- salt to season
- black pepper to season
5
Preheat a barbecue until smoking hot
7
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
8
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
9
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
- 2 limes, cut in half
10
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
First published in 2015
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