Sticky Miso Lamb Cutlets with Fennel and Apple Slaw
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
4 servings
Calories~563 kcal
Protein~30 g
Carbs~25 g
Fat~38 g
Fiber~4 g
Sugar~16 g
Total recipe
Calories~2,250 kcal
Protein~120 g
Carbs~100 g
Fat~150 g
Fiber~15 g
Sugar~65 g
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.
