LAMB WITH ROSEMARY MISO SAUCE
INGREDIENTS
- 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
PREPARATION
- 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
