Lamb cutlets cooked in Vietnamese miso

Lamb cutlets cooked in Vietnamese miso

Côtelettes d’agneau marinées dans sa sauce miso Viêtnamienne

By
From
Luke Nguyen's France
Serves
2
Photographer
Alan Benson

Vietnamese miso is bean curd that has been fermented with rice wine, chilli and vinegar. It is salty with a mild sweetness, and is often compared to blue cheese. This recipe belongs to the coolest member of the family — my cousin Christophe.

Ingredients

Quantity Ingredient
6 lamb cutlets, frenched
12 cherry tomatoes
12 fresh betel leaves
2 tablespoons olive oil
3 tablespoons white wine
baguettes or steamed jasmine rice, to serve
sliced long red chillies, to serve (optional)

Marinade

Quantity Ingredient
3 tablespoons preserved bean curd, (Vietnamese ‘miso’)
1 tablespoon fish sauce
2 teaspoons honey
6 black peppercorns
1/2 teaspoon dried oregano
1/2 teaspoon crushed dried bay leaves

Method

  1. Mix all the marinade ingredients in a mixing bowl until well combined. Rub the lamb cutlets with the mixture, then place in a bowl. Cover and marinate in the fridge for 2 hours.
  2. Preheat the oven to 200˚C. Wrap each cherry tomato with a betel leaf, making sure the shiny side of the leaf is facing out. Secure with toothpicks.
  3. Heat an ovenproof frying pan over medium heat. Add the olive oil and seal the cutlets for about 1–2 minutes on each side, until browned. Add the cherry tomatoes to the pan, then place the pan in the oven and cook the cutlets for 3 minutes, or until the lamb is just cooked through but still a little pink in the middle.
  4. Transfer the lamb cutlets and cherry tomatoes to a serving platter.
  5. Place the frying pan back on the stovetop, pour in the wine and stir well to deglaze the pan and incorporate any stuck-on bits into the sauce.
  6. Pour the sauce over the lamb and serve with baguettes or steamed jasmine rice, and a bowl of sliced chillies if desired.
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