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Slow-Roasted Lamb with Miso & Snow Pea Leaves


  • 2 medium witlof cut into quarters lengthwise

  • sugar

  • sea salt

  • white pepper

  • 2 tablespoons grapeseed oil

  • 500 ml chicken stock

  • 4 small racks of lamb with 6 cutlets per rack, trimmed of all fat

  • sea salt extra

  • white pepper extra

  • 3 tablespoons grapeseed oil for lamb

  • 1 large bunch fresh thyme

  • 100 g japanese white miso paste

  • 15 g blue cheese

  • 1 teaspoon soy sauce

  • 1 teaspoon mirin

  • 1 teaspoon ginger grated

  • 1 large bunch snow pea shoot leaves, blanched in boiling water for 1 second

  • 1 tablespoon green onion finely chopped

  • 1 tablespoon chive finely chopped

  • 1 teaspoon black sesame seed


  • 1.

    Place the witlof into a small baking dish and cover two thirds of the way with chicken stock.

  • 2.

    Add grapeseed oil and season with a pinch of sugar, sea salt and white pepper. Cover with aluminium foil and cook for 1 hour in an oven pre-heated at 220C.

  • 3.

    Remove from oven when witlof is tender and set aside covered.

  • 4.

    Reduce oven temperature to 130C for lamb.

  • 5.

    Season the outside of each lamb rack with salt and pepper.

  • 6.

    Heat grapeseed oil in a frying pan until it gives off a haze, seal lamb quickly over high heat until golden.

  • 7.

    Remove lamb from frying pan and place onto an oven tray with thyme stalks under each lamb rack.

  • 8.

    Place into pre-heated oven and roast for 30-40 minutes, or until cooked to your preference.

  • 9.

    Meanwhile, bring remaining chicken stock to the boil, reduce to a simmer and add miso paste.

  • 10.

    Stir until completely dissolved.

  • 11.

    Add blue cheese and continue to stir until dissolved and sauce thickens.

  • 12.

    Add soy sauce, mirin and ginger, stirring constantly. Remove from heat and strain sauce through a fine meshed sieve. Taste and adjust seasoning to your palate.

  • 13.

    Once lamb is cooked remove from oven.

  • 14.

    Remove the meat from each rack of lamb in one piece by slicing lengthwise along the bone.

  • 15.

    Discard bones. Slice lamb into thick medallions.

  • 16.

    To serve, arrange blanched snow pea leaves in the centre of serving plates, top with braised witlof and lamb medallions. Spoon over miso sauce.

  • 17.

    Garnish with green onion, chives and sprinkle with black sesame seeds.

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