Tea-smoked barbecued lamb chops with spicy Korean miso

  • Main
  • medium
  • Serves4
  • 45 minutes, plus 2 hours marinating

PT45M

PT2H

Share recipe

Ingredients

Metric

Imperial

Lamb chops

  • 8 lamb chops
  • 1 dash of olive oil

Barbecue marinade

Smoking mix

Nasu miso

Korean miso

To serve

  • 1 bunch of chives, finely chopped
  • 2 limes, cut in half
1
Begin by making the marinade for the lamb chops. Blitz together the red onion, coriander seeds, garlic, ginger, red chilli and sea salt in a blender to form a purée. Coat the lamb chops with the marinade, cover and leave to infuse in the fridge for at least 2 hours
2
Meanwhile, prepare the Korean miso. Place the gochujang, rice vinegar, sake, sugar and miso paste into a small saucepan and simmer gently over a very low heat for 10 minutes. Remove from the heat and whisk in the egg yolk, then leave to cool until required
3
To make the nasu miso, prick the aubergine all over with the tip of a knife. Rub lightly with vegetable oil and place under the hot grill, rotating until charred and blistered all over
  • 1 tbsp of vegetable oil
4
Allow the aubergine to cool, then remove all the skin and chop the flesh into a rough, pulp-like texture. Season the flesh to taste with salt, pepper and lemon juice, then stir through the miso paste and keep warm until ready to serve
5
Preheat a barbecue until smoking hot
6
Place a wok in the centre of the barbecue and fill with 150g of smoking chips. Once the chips are smoking add the rice and heat through before scattering with the matcha powder
7
Remove the lamb chops from the fridge and dab away any excess marinade with kitchen paper, then place on a wire rack covered in tin foil and smoke over the wok for 2 minutes on each side
8
Remove the lamb from the heat and discard the smoking apparatus, maintaining the heat of the barbecue. Once the lamb chops have cooled a little them lightly with olive oil and season generously
  • 1 dash of olive oil
9
Grill the lamb on the barbecue for a few minutes each side until medium rare and charred on the outside, then remove from the heat and allow to rest for 5 minutes. Meanwhile, chargrill the lime halves flesh side down until blackened
10
To serve, spoon a little of the nasu miso in the centre of each plate and top with 2 lamb chops per person. Garnish with a drizzle of the Korean miso sauce and a good handful of chopped chives, finishing with the charred lime on the side
  • 1 bunch of chives, finely chopped
Share recipe