Tea-smoked barbecued lamb chops with spicy Korean miso

Serves4
45 minutes

Ingredients

Lamb chops

  • 8 lamb chops
  • 1 dash of olive oil

Barbecue marinade

  • 1/2 red onion
  • 1 handful of coriander seeds
  • 2 garlic cloves
  • fresh ginger, 2 cm piece, peeled and roughly chopped
  • 1 red chilli, roughly chopped
  • 20g of sea salt

Smoking mix

  • 30g of rice
  • 3 tbsp of matcha, green tea powder

Nasu miso

  • 1 aubergine
  • 1 lemon, juice only
  • 2 tsp miso paste
  • 1 tbsp of vegetable oil
  • salt to season
  • black pepper to season

Korean miso

  • 100g of gochujang
  • 20ml of rice vinegar
  • 10ml of sake
  • 15g of caster sugar
  • 10g of white miso
  • 1 egg yolk

To serve

  • 1 bunch of chives, finely chopped
  • 2 limes, cut in half

Method

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
  • 1/2 red onion
  • 1 handful of coriander seeds
  • 2 garlic cloves
  • 20g of sea salt
  • 1 red chilli, roughly chopped
  • fresh ginger, 2 cm piece, peeled and roughly chopped
  • 8 lamb chops
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
  • 100g of gochujang
  • 20ml of rice vinegar
  • 10ml of sake
  • 15g of caster sugar
  • 10g of white miso
  • 1 egg yolk
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
  • 1 aubergine
  • 2 tsp miso paste
  • 1 lemon, juice only
  • salt to season
  • black pepper to season
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
  • 30g of rice
  • 3 tbsp of matcha, green tea 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
  • 2 limes, cut in half
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