Grilled Lamb With Miso-Chili Sauce

Name: Grilled Lamb With Miso-Chili Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup dark (red) miso; 1 tablespoon minced ginger; 1 teaspoon minced garlic; 1/2 teaspoon cayenne, or to taste; Mirin, sake or white wine as needed; 1 1/2 to 2 pounds 1-inch thick medallions of lamb, cut from the boneless rack or tenderloin

By Mark Bittman

Updated Feb. 28, 2024

Total Time: 30 minutes
Rating: (0)
Comments: Read comments

Featured in: THE MINIMALIST; Miso: Love At First Bite

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Ingredients

Yield:4 servings

1cup dark (red) miso
1tablespoon minced ginger
1teaspoon minced garlic
½teaspoon cayenne, or to taste
Mirin, sake or white wine as needed
1½ to 2pounds 1-inch thick medallions of lamb, cut from the boneless rack or tenderloin

Ingredient Substitution Guide

Preparation

Step 1
Combine miso, ginger, garlic and cayenne in a large bowl, then thin with a little mirin or sake, just until mixture is pasty. Spread meat with this paste, then proceed, or cover and refrigerate for up to 24 hours.
Step 2
Start a charcoal fire or gas grill, or preheat broiler or oven; rack should be 4 inches or less from heat source. Grill, broil or roast meat, about 4 minutes a side, until outside is crisp and inside medium-rare. Serve immediately.