Miso lamb cutlets with sesame green beans

Nic Watts simple Japanese recipe for lamb cutlets marinated in miso and ginger served with lightly blanched beans
By Nic Watt
Miso lamb cutlets with sesame green beans
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes plus 1 hour marinating time
  • Effort: easy


For the lamb cutlets

  • 1 small shallot
  • 1 handful coriander
  • 3 tbsp barley miso
  • large squeeze ginger juice
  • 3 tbsp mirin
  • rack of lamb, 7-8 cutlets, fat removed, cutlets separated

For the green beans

  • 1 bunch green beans
  • 1 tsp white sesame seeds


1. For the lamb cutlets: rough cut the shallot and put in food processor with the handful of fresh coriander hold a few stalks back for the beans and blitz to a paste.

2. Add the barley miso, ginger juice and mirin and blitz again. Pour over lamb cutlets and leave to marinate for 1 hour.

3. For the green beans: meanwhile, top and tail the green beans and blanch for 2-3 minutes in boiling salted water. Remove and plunge them into iced water for a few seconds and drain. In a dry pan, toast the sesame seeds.

4. Heat a griddle pan and cook cutlets for 2 ½ mins per side, then leave to rest. Drain beans and toss with sesame seeds and the remaining coriander stalks.

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