Ingredients
- For the lamb
- 2 cloves garlic, very finely chopped
- 5cm piece ginger, peeled and grated
- 2 tablespoons soy sauce
- 4 tablespoons sake (or dry sherry)
- 4 x 150g lamb leg steaks
- salt and freshly ground black pepper
- White Miso Dressing
- 2 tablespoons white miso
- 2 tablespoons sake (or dry sherry)
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- 1 tablespoon rice vinegar
Method
For the lamb
Combine the garlic, ginger, soy sauce and sake. Put into a non-reactive dish with the lamb leg steaks and marinate in the refrigerator for at least 2 hours, turning once.
Remove the lamb from the marinade and season with salt and pepper then grill over a medium-low heat, turning after a few minutes.
Grill 8-10 minutes for medium-rare or longer if you prefer. During the last 5 minutes of cooking, brush the white miso dressing over to glaze the lamb. Allow the glaze to set for a few minutes then turn over and brush the other side. Serve with a salad of grilled eggplant slices dressed with the
White Miso Dressing
Shiro, or white miso, is the sweetest of all miso, making it ideal for dressings.
Whisk together all the ingredients and set aside until needed. This dressing will keep refrigerated for a few days.
You can also find hundreds of recipes from Cuisine, the World's Best Food Magazine, on http://www.cuisine.co.nz/
