Lamb Cutlets Recipe with Green Miso | olivemagazine

Ingredients

• 12 (about 175g each) lamb cutlets
• 4 tbsp extra-virgin olive oil
• 150g white miso
• 30g coriander leaves roughly chopped
• 4 green jalapeño or hot green finger chillies deseeded and chopped
• 4 cloves garlic crushed
• 2½cm piece ginger grated
• 3 anchovy fillets from a jar or tin
• ½ tsp fine sea salt
• ground to make 1 tsp whole white peppercorns
• 4 tbsp rice vinegar or white wine vinegar
• 1½ limes 1 juiced, ½ zested
• 3 tbsp extra-virgin olive oil
• 1 tbsp toasted sesame oil
• 1 tsp sesame seeds toasted
• (optional) micro herbs and edible flowers