• 2 racks of lamb
  • 150 g white miso paste
  • 30 g peeled garlic
  • 75 ml Mirin
  • 35 ml rice vinegar
  • 9 g picked rosemary
  • 150 ml extra virgin olive oil
  • 1 doz. Shishito peppers
  • 2 limes


  • Heat oven to 375 degrees
  • Combine garlic, olive oil and miso in blender until smooth. Add the rosemary and blend. Empty blender into a small bowl, add the mirin and vinegar, stir.
  • Season lamb with salt and pepper. Sear lamb in a lightly oiled ovenproof pan over medium high heat until browned.
  • Place racks in pan with bone side down and cover meat with miso sauce. Place in oven about 12-15 minutes until internal temperature reads 130 degrees. Remove from oven and let meat rest 5 minutes on platter. Using the same pan, sauté the peppers over medium heat, then deglaze with sake and 2 TBS miso sauce; stir to combine.
  • Slowly add 3 TBS cold, unsalted butter, stirring to create the sauce. Drizzle onto the lamb and serve.
Petit Verdot, Napa Valley
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