Make Kurobuta's tea-smoked barbecue lamb
Served up with a spicy Korean miso, this lamb dish from Kurobuta is a cut above predictable weekend dinner fare
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Ingredients
- 4 lamb cutlets
- ½ red onion
- Small handful of coriander seeds and roots
- 2 cloves of garlic
- 2cm piece of ginger
- 1 long red chilli
- 20g sea salt
- 1 cup fine smoking chips
- ½ cup sencha green tea powder
- ¼ cup raw rice
- 100g gochujang (Korean pepper paste)
- 20ml rice vinegar
- 10ml sake
- 15g caster sugar
- 10g white miso paste
- 1 egg yolk
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