Miso-Marinated Racks Of LambRecipe By: Kimiko Barber
Try this recipe for Miso-Marinated Racks Of Lamb from the cookbook Cook Japanese At Home.
Miso is not just for soups, but has many other uses, including marinating and preserving. It also renders meat very tender and flavorsome, as well as removing lamb’s strong smell.
- 2 6-bone racks of lamb, any excess fat trimmed
- 1⁄3 cup white miso
- 1⁄3 cup medium-colored miso
- 4 tbsp sake
- 2 tbsp sugar
- 2 garlic cloves, grated, or 1½ tbsp garlic purée
Bread Crumb Mix
- 2 1⁄3 cups panko, Japanese breadcrumbs
- 1 tsp finely grated lemon zest
- 2 tbsp finely chopped flat-leaf parsley
- 3½ tbsp butter, melted
- Salt and freshly ground black pepper
- Prepare the miso marinade by mixing all the ingredients together. Spread the marinade over the meaty part of the racks. Place the meat in a non-metallic dish, cover tightly with plastic wrap, and refrigerate overnight.
- Preheat the oven to 400˚F. Combine all the bread crumb ingredients in a shallow dish and season.
- With a clean damp cloth, wipe the bones of the racks to remove excess miso marinade. Then, holding the racks by the bone with one hand, wipe off any excess miso on the meat with your other hand. Put the racks in the dish of bread crumbs, and press down to evenly coat all over with the crumbs.
- Place the racks together so that their bones interlock, then stand the racks upright in a small roasting pan. Roast in the preheated oven for 20 minutes. Remove from the oven, and rest for 10 minutes, loosely covered with foil, before carving each rack in half to serve.