Lamb Shoulder Thin Sliced with Miso
Miso marinade tames the gaminess of lamb shoulder and rounds out its earthy richness into something deeply, unexpectedly satisfying on the grill.
Ingredients
| 680 g | lamb shoulder, sliced thin (3 to 4mm) across the grain | |
| 2 tbsp | 30 ml | white miso paste |
| 1 tbsp | 15 ml | soy sauce |
| 1 tbsp | 15 ml | sake |
| 1 tbsp | 15 ml | mirin |
| 1 tsp | 5 ml | sesame oil |
| 2 cloves | garlic, minced | |
| 1 tsp | 5 ml | freshly grated ginger |
Instructions
- Whisk miso, soy sauce, sake, mirin, sesame oil, garlic, and ginger into a smooth paste.
- Coat lamb slices thoroughly and marinate for 2 to 4 hours in the refrigerator.
- Wipe off excess marinade before grilling to prevent burning.
- Grill over medium-high heat for 1.5 to 2 minutes per side.
- Serve with fresh herbs or pickled vegetables.