Miso Lamb

Ingredients

• Approx. 2 kgtrimmed lamb cutlets
• 3 tspred miso paste
• 3 tsprice wine
• 3 tspsoy sauce
• 1 tspcaster sugar
• 2 tspsesame oil
• 4chives, chopped
• 1 clovegarlic, crushed
• 60 ml (¼ cup)light soy sauce
• 30 ml (2 tablespoons)mirin
• 37.5 ml (2½ tablespoons)sugar
• 10 ml (2 teaspoons)sesame oil
• 7.5 ml (1½ teaspoons)ground roasted white sesame seeds
• 2.5 ml (½ teaspoon)whole roasted white sesame seeds

Instructions

1. 1

   Mix the marinade

   Stir together the red miso paste, rice wine, soy sauce, caster sugar, sesame oil and chopped chives. Add the lamb cutlets and coat them; cook straight away or leave to marinate for 30 minutes or longer.

2. 2

   Heat the sauce

   For the sauce, combine the crushed garlic, light soy sauce, mirin, sugar and sesame oil in a pan. Heat over medium-high heat for about 3 minutes, stirring constantly until the sugar dissolves and does not catch. Leave to cool for 5–10 minutes.

3. 3

   Strain the sauce

   Pour the sauce through a strainer into a small bowl to remove the garlic pieces, then discard the garlic.

4. 4

   Add the sesame

   Stir the ground roasted white sesame seeds and whole roasted white sesame seeds gently into the strained sauce.

5. 5

   Cook the lamb

   Cook the lamb in batches in an air fryer at 200°C for 7 minutes, or until it is cooked to your liking.

6. 6

   Serve with sauce

   Dip each bite of lamb into the sauce as you eat.

7. 7

   Add ginger if liked

   Add pickled ginger to the sauce if you like.

What is miso lamb?

Miso lamb is a simple pairing of lamb cutlets with a savoury Japanese fermented soybean paste. Miso is a familiar Japanese seasoning, while this particular recipe combines it with lamb and a separate sesame-soy dipping sauce.

The marinade seasons the cutlets, and the sauce adds a sweet-salty finish with roasted sesame. Keeping the sauce separate lets everyone dip each bite to taste.

Nutrition and macros by portion

The nutrition label shows one serving as written: 780 calories, 64g protein, 16g carbs, 48g fat.

Lamb supplies most of the protein and fat, while the sugar and mirin contribute carbohydrates; the soy sauces also contribute sodium. Pair a portion with plenty of vegetables, and add rice if you want a more filling meal.

The marinade ingredients

Miso and rice wine: these form the savoury base of the lamb marinade, while a little sugar rounds out the flavour.

Chives and sesame oil: chives bring a mild onion note, and sesame oil contributes a fragrant edge. Coat the cutlets evenly so the marinade reaches their surfaces.

Building the dipping sauce

Dissolving the sugar: stir the sauce constantly over medium-high heat for about 3 minutes. This helps the sugar dissolve and reduces the chance of it catching on the pan.

Straining and sesame: let the sauce cool for 5–10 minutes before straining out the garlic. Stir in both kinds of roasted sesame seeds once the sauce is in its bowl.

Marinating and timing

Short on time: the recipe allows the lamb to be cooked straight after it is coated. If you have time, leave it to marinate for 30 minutes or longer.

Batch cooking: cook the cutlets in batches rather than crowding the air fryer. The recipe gives 7 minutes at 200°C as a guide, with doneness adjusted to your liking.

Checking the lamb

Doneness: cutlet thickness and air fryer performance can affect how quickly the lamb cooks, so treat the stated time as a starting point. Check a cutlet and continue cooking if needed to reach your preferred doneness.

Resting: allow the cooked cutlets a brief rest before serving so they are easier to handle and their juices can settle.

Serving ideas

Serve the cutlets with the sesame sauce on the side for dipping. Pickled ginger is an optional addition to the sauce, as suggested in the recipe.

For a balanced meal, add vegetables such as steamed greens or a crisp salad, and serve with rice if you would like a more substantial plate.

Recipe notes & tips

• Trim excess fat from the cutlets before marinating.
• Coat the lamb evenly so the miso marinade covers the cutlets.
• Stir the sauce continuously while the sugar dissolves.
• Let the sauce cool before straining and adding the sesame seeds.
• Cook the cutlets in batches so they are not crowded in the air fryer.
• Check the lamb at the 7-minute mark and adjust cooking to your preferred doneness.

Variations

• Add pickled ginger: stir a little into the dipping sauce for a sharp, tangy note.
• Use another cut: adapt the marinade for lamb chops, adjusting cooking time for their thickness.
• Add chilli: mix a little chilli into the sauce if you prefer some heat.
• Serve with rice: add steamed rice alongside the cutlets for a more substantial meal.
• Add greens: serve with steamed greens or salad for a fresh contrast.

Common mistakes to avoid

• Crowding the air fryer: the cutlets may not cook evenly; cook them in batches.
• Leaving the sauce unstirred: the sugar can catch on the pan; stir constantly as it heats.
• Skipping the cooling time: hot sauce is harder to handle; let it stand for 5–10 minutes before straining.
• Forgetting to strain: garlic pieces remain in the sauce; pour it through a strainer and discard them.
• Relying only on the timer: cutlet thickness affects cooking; check the lamb and continue as needed.

How to store

Refrigerate leftover lamb and sauce separately in covered containers and use within 3 days. Reheat the lamb gently until hot throughout; the air fryer can help restore some surface texture, while the sauce can be warmed briefly or served cold.

Frequently asked questions