If you're coming home all smug about those lamb cutlets you bought, why not stop short of roast potatoes and the rest, and knock up this Japanese fusion dish from Scott Hallsworth's restaurant Kurobuta? A statement-maker if ever there was one.
Make Kurobuta's tea-smoked barbecue lamb
Served up with a spicy Korean miso, this lamb dish from Kurobuta is a cut above predictable weekend dinner fare
Preparation time 150 mins
Cooking time 10 mins
Lamb and marinade
- 4 lamb cutlets
- ½ red onion
- Small handful of coriander seeds and roots
- 2 cloves of garlic
- 2cm piece of ginger
- 1 long red chilli
- 20g sea salt
- 1 cup fine smoking chips
- ½ cup sencha green tea powder
- ¼ cup raw rice
For the spicy Korean miso
- 100g gochujang (Korean pepper paste)
- 20ml rice vinegar
- 10ml sake
- 15g caster sugar
- 10g white miso paste
- 1 egg yolk
- Whisk together all the ingredients except the egg yolk and cook gently over a very low heat for 10 minutes.
- Remove from the heat, whisk in the egg yolk and leave to cool.
- Purée all the curing mix ingredients until fine; marinate the chops in the mix for at least two hours.
- Wipe the curing mix off the lamb chops.
- Heat a wok or a similar pan and heat the smoking chips.
- Once smoking, add the rice, heat through and add the green tea.
- Put the lamb chops on a rack and place over the smoke. Cover well and hot-smoke for 2 minutes on each side.
- Remove and allow to cool for at least a couple of hours to allow the smokiness to mellow. Chill until required (this can be done a day or two ahead of time).
- Rub lightly with a little oil and season with sea salt and ground black pepper, then char-grill until cooked outside and pink inside. Serve with your choice of sides.