Lamb Cutlets with Miso and Blue Cheese Sauce

This is a great recipe I’ve adapted from a Tetsuya Wakuda recipe.  The combination of miso and blue cheese is something deliciously different.  If you want to turn this into a more substantial dish, serve with some smooth, creamy mash.



16-20 lamb cutlets

2 medium sized witlof, cut into quarters, lengthwise

300ml chicken stock

5 Tbsp grapeseed oil

1 pinch castor sugar

sea salt and white pepper


Black and white sesame seeds to garnish

Snowpea leaves to garnish



200ml chicken consomme

100g white miso paste (I’ve found the Spiral Foods Shiro (rice) miso  paste to be the best for this recipe)

15g blue cheese, crumbled

1 tsp soy sauce

1 tsp mirin

1 tsp grated ginger

Bring chicken consommé to boil, reduce to a simmer and add the miso paste.  Stir until completely dissolved.  Add the blue cheese and continue to stir until dissolved and sauce thickens.  Add soy, mirin and ginger, stirring constantly.  Remove from heat and strain the sauce through a fine mesh sieve.  Taste and adjust the seasoning.  I sometimes put a little sugar in when required, and if it doesn’t thicken up enough, you can mix about 2 tsp cornflour with a tiny bit of water and stir in.


Place the witlof in a saucepan that snuggly fits the pieces in a single layer.  Cover the witlof 2/3 of the way with chicken stock.  Add 2 Tbsp of the grapeseed oil and season with a pinch of sugar, sea salt and white pepper to taste.  Bring to the boil, then reduce heat, cover and cook until witlof is tender – around 15 minutes.


Season the lamb with salt and pepper.  Heat the remaining grapeseed oil in a pan and cook the cutlets, ensuring they remain pink inside.  Blanch or grill some asparagus.


Spoon the sauce onto heated plates and place the witlof and asparagus in the middle.  Arrange the cutlets on top and sprinkle with sesame seeds and top with snowpea leaves.

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