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Tea-smoked BBQ lamb chops with spicy Korean miso

Once again Scott Hallsworth nails flavour combinations with this punchy and spicy lamb chop recipe from Kurobuta.

Serves: 4

Cooking time: Prep 30 mins Cook 4 hrs

Difficulty: Difficult

Ingredients

  • 8 plump lamb chops

For the lamb cure

  • ½ red onion, roughly choppedsmall handful coriander (leaves and stalks)
    2 cloves garlic, roughly chopped
  • 2cm piece fresh ginger, peeled and roughly chopped
  • 1 long red chilli, roughly chopped
  • 20g sea salt

For the smoke mix

  • Fine smoking chips (120g)
  • Uncooked rice (60g)
  • Sencha green tea powder (40g)

For the spicy Korean miso

  • 100g gochujang (Korean pepper paste)
  • 20ml rice vinegar
  • 10ml sake
  • 15g caster sugar
  • 10g white miso paste
  • 1 egg yolk

To make the lamb cure, puree all the ingredients together in a food processor until you have a fine paste. Rub the mixture all over the lamb chops and lay them in a dish covered in the fridge to marinate for two hours. Wipe the curing mixture off the lamb chops with kitchen paper.

Heat a wok or a large, wide pan over a hob and add the wood chips to the pan. Once the chips are smoking, add the rice. Heat this through for 3-4 mins and then add the green tea. Set the lamb chops on a wire rack and place this above the smoke. Cover well (If you have a lid for the wok, use this. Otherwise an upturned bowl or a sheet of tin foil will work). Allow the chops to cook in the smoke for two minutes before turning them over, covering, and cooking for a further two minutes.

Remove the chops and set them aside to cool. These are best left for a couple of hours in order for the astringent smokiness to mellow. Chill the lamb until needed. This process can be done a day or two before you want to cook them.

For the miso mixture, whisk together all the ingredients expect for the egg yolk. Cook the mixture in a pan, gently over a very low heat for 10 minutes. Remove from the heat and whisk in the egg yolk. Allow the mixture to cool. This keeps well in the fridge for a couple of weeks.

When ready to cook the lamb, rub the chops lightly with a little oil and season with sea salt and freshly ground black pepper. Set on a barbecue, under a hot grill or on a hot griddle pan and grill until pink inside. On a very hot grill this will take about 2 min on each side.

Serve 2 chops per person drizzled with the miso mixture and garnish with mizuna leaves.

Ingredients

  • 8 plump lamb chops

For the lamb cure

  • ½ red onion, roughly choppedsmall handful coriander (leaves and stalks)
    2 cloves garlic, roughly chopped
  • 2cm piece fresh ginger, peeled and roughly chopped
  • 1 long red chilli, roughly chopped
  • 20g sea salt

For the smoke mix

  • Fine smoking chips (120g)
  • Uncooked rice (60g)
  • Sencha green tea powder (40g)

For the spicy Korean miso

  • 100g gochujang (Korean pepper paste)
  • 20ml rice vinegar
  • 10ml sake
  • 15g caster sugar
  • 10g white miso paste
  • 1 egg yolk