Grilled Lamb With Miso-Chili Sauce Recipe (2024)

Ingredients

Yield:4 servings

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

Preparation

1. 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.

2. 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.

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