itterflied Red Miso Lamb
300g (10½0z.) red miso
3½ tosp sake
3½ tosp mirin
2 tbsp caster (superfine) sugar
1 medium-sized leg of lamb,
700-800g (1lb. 9oz.-1lb. 12oz.)
deboned (see recipe)
2 cloves of garlic
1 rosemary sprig, leaves roughly chopped
Place the miso in a small saucepan with the sake, mirin and sugar. Cook over alon
Place the miso in a small saucepan with the sake, mirin and sugar. Cook over alow heat until the sugar is melted and the mirin and sake are incorporated Set aside and leave to cool.
Place the leg of lamb on a chopping board. Debone the lamb by cutting into the bone with a filleting knife where the bone is almost exposed underneath the flesh.
With small precise slicing movements, remove the bone, ensuring the maximum
Add the garlic and rosemary to the miso mixture. Place the lamb in a shallow tray, then pour the miso mixture over the lamb and rub the mixture into the flesh.
Cover with cling film (plastic wrap) and leave to marinate for 24-48 hours.
On the day of cooking, start the robata grill (page 12). Rinse off the miso marinade, ensuring all is removed, and dab dry with kitchen (paper) towel. Rub in a little olive oil and place in a clean shallow tray. Place a wire rack over the robata pit and grill the lamb meat, turning regularly until cooked to medium-rare. Press your fingertip into the meat - it should bounce back well - or cut a small insertion into the meat. When done, and the surface of the meat is nicely caramelized, leave to rest on a chopping board for 20 minutes to relax the meat. Slice finely and serve as the centrepiece of your robata meal, alongside New Potatoes with Uni Butter (page 191) and the Paper-Thin Seasonal Salad (page 177).