Sticky Miso Lamb Cutlets with Fennel and Apple Slaw
By OcadoLife
Published on 18 July 2024
“You’ll always find exciting slaws and salads in Aussie restaurants,” says Lisa Faulkner. “This zingy Sticky in this Miso Lamb Cutlets with Fennel and Apple Slaw pairs beautifully with the succulent lamb and umami richness of the glaze.”Time and servings
26 minsTotal time
4Servings
20 minsPrep time
6 minsCooking time
Ingredients
- 25ml mirin
- 2 tsp granulated sugar
- 75g white miso paste
- 100g white cabbage, finely shredded
- 50g red cabbage, finely shredded
- 100g fennel, finely sliced
- 0.5 red onion, finely sliced
- 1 large green apple, cored and thinly sliced
- 15g flat-leaf parsley, finely chopped
- 15g coriander, finely chopped
- 15g mint, finely chopped
- 1 tsp sea salt flakes
- 1 tsp freshly ground black pepper
- 5 tbsp white wine vinegar
- 3.5 tbsp extra-virgin olive oil
- 2 tbsp caster sugar
- 1 lemon, zested and juiced
- 8 lamb cutlets
Method
Step 1
Combine the mirin, granulated sugar and miso in a small pan with 2 tbsp water. Stir with a wooden spoon over a medium heat for 2 mins until the sugar has dissolved; remove and leave to cool.Step 2
For the slaw, in a large bowl, toss the white and red cabbage, fennel, red onion, apple, parsley, coriander and mint with the salt and black pepper until combined.Step 3
In a separate bowl, combine the white wine vinegar, extra-virgin olive oil, caster sugar, and lemon zest and juice to make the dressing, whisking until the sugar has dissolved. Pour over the slaw 20 mins before serving.Step 4
Brush the lamb with the olive oil; season well. Cook in a preheated frying pan over a medium heat for 3 mins on each side, or to your liking. Spoon over the miso glaze and leave to rest for a few mins. Serve the lamb with the slaw.Step 5
Recipe Tip: Allow a little extra time for the meat to rest.