This dish is top of the list for a super special dinner, served with
roast carrots and spinach sauté.
Serves 2/3
1 rack of lamb, cut into 6/7 cutlets
miso dressing
1 tablespoon miso
1 tablespoon maple syrup
1 tablespoon soy sauce
2 tablespoons olive oil
2/3 carrots, chopped
100g spinach, chopped
1 tablespoon coriander chopped
1 red chilli, chopped
Place the cutlets on a flat dish, mix the miso dressing, In a small bowl, whisk the miso, maple syrup, soy and olive oil together. Drizzle a little over the cutlets and set aside until you are ready to cook. Next roast the carrots in a hot oven 200c gas 6 forabout 20 minutes, add a little of the dressing to the carrots, halfway through the cooking. Heat the cast iron grill pan and cook the cutlets for about 3/4 minutes each side. keep warm. Sauté the spinach in another tablespoon of oil, add the carrots and mix together. add the coriander and chilli to the remaining dressing and serve with the cutlets, carrots and spinach on the side. A few small roast potatoes could also be cooked in the oven with the carrots.
