Miso Lamb Chops and Vegetable Tray Bake
- 8 Lamb loin chops fat trimmed
- ⅓ cup White miso paste
- 1 tbsp Rice white vinegar
- 2 tsp Caster sugar
- 1 tsp Soy sauce
- 1 Large eggplant cut into 1cm thick rounds, scored
- 1 Red capsicum thickly sliced
- ¼ Savoy cabbage cut into wedges
- 150 gm Brown mushrooms halved
- 125 gm Fresh baby corn blanched
- ¼ cup Endamame beans podded and blanched
- Brown rice
- Pickled ginger
- Radishes thinly sliced
- Green onions thinly sliced
- Sesame seeds
- In a small bowl combine miso paste, vinegar, oil, sugar, soy and 80ml of water. Stir well to combine
- Preheat oven to 220C (180C fan-forced). Line two large bakig trays with baking paper. Spread eggplant, pumpkin and capsicum onto one tray and cabbage, mushrooms and corn onto the other tray. Lightly spray vegetables with oil, season and toss to coat. Place eggplant tray in the oven for 10 minutes.
- Add cabbage try to oven with eggplant tray after 10 minutes for anothe 5 minutes. Brush both trays o fvegetables with miso mixture and cook for a further 10 minutes or until veetables are tender. Sprinkle endamame over vegetables and toss gently to combine.
- Meanwhile, spray a large non-stick frying pan with oil and heat over medium-high heat. Brush lamb on both sides with remaining miso mixture. Season. Cook lamb for 3 to 4 minutes on each side, or until cooked to you liking. Rest on a plate loosely covered in foil for 5 minutes.
- Serve lamb with vegetables, rice, pickled ginger, radishes, green onions and sesame seeds.
- Lamb forequarter chops or lamb cutlets would aslo be delicious in this recipe.
- Swap out the vegies of your choice - swap the savoy cabbage for red or green cabbage or pumpkin for sweet potato.
- Always rest the lamb to wnsure the meat is tender and juices locked in.