Miso Lamb Chops and Vegetable Tray Bake

Umami-rich one-pan dinner

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Cooking Time

25 mins

Prep Time

10 mins

Serves

3 serves

You can use lamb cutlets in this recipe.

Ingredients

8 lamb loin chops, fat trimmed

1/3 cup white miso paste

1 tbsp rice wine vinegar

2 tbsp caster sugar

1 large eggplant cut into 1 cm thick rounds, scored

1 red capsicum thickly sliced

1/2 savoy cabbage cut into wedges

150 grams brown mushrooms halved

125 grams fresh baby corn blanched

1/4 cup Endamame beans, podded

Method

In a small bowl combine miso paste, vinegar, oil, sugar, soy and 80ml of water. Stir well to combine

Preheat oven to 220C (180C fanforced). 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 another 5 minutes. Brush both trays of vegetables with miso mixture and cook for a further 10 minutes or until vegetables 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.

Recipe Notes

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 ensure the meat is tender and juices locked in. The miso can go from beautifully caramelised to burnt quickly so keep an eye on the chops in the last 10 minutes and tent with foil if the top is colouring too fast.