Grilled Lamb With Miso-Chili Sauce

Name: Grilled Lamb With Miso-Chili Sauce
Yield: 4 servings
Ingredients: 1 cup dark (red) miso; 1 tablespoon minced ginger; 1 teaspoon minced garlic; ½ teaspoon cayenne, or to taste; Mirin, sake or white wine as needed; 1 ½ to 2 pounds 1-inch thick medallions of lamb, cut from the boneless rack or tenderloin

By Mark Bittman

Updated February 27, 2024

Total Time: 30 minutes
Rating: (0)
Comments: Read comments

Featured in: THE MINIMALIST; Miso: Love At First Bite

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo
or to print this recipe.

Ingredients

Yield:4 servings

1 cup dark (red) miso
1 tablespoon minced ginger
1 teaspoon minced garlic
½ teaspoon cayenne, or to taste
Mirin, sake or white wine as needed
1 ½ to 2 pounds 1-inch thick medallions of lamb, cut from the boneless rack or tenderloin

Ingredient Substitution Guide

Preparation

Step 1
Combine miso, ginger, garlic and cayenne in a large bowl, then thin with a little mirin or sake, just until mixture is pasty. Spread meat with this paste, then proceed, or cover and refrigerate for up to 24 hours.
Step 2
Start a charcoal fire or gas grill, or preheat broiler or oven; rack should be 4 inches or less from heat source. Grill, broil or roast meat, about 4 minutes a side, until outside is crisp and inside medium-rare. Serve immediately.