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.