Braised goji lamb rack in miso with coleslaw

Braised lamb in goji miso with coleslaw

1 c. dairy sour cream or plain yogurt
1/2 c. mayonnaise or salad dressing
2 Tsp. sugar
1 Tsp. dry mustard
1 Tsp. seasoned salt
1/4 Tsp. pepper
1 med. head cabbage, finely shredded or chopped
1 med. onion, chopped

Rack of lamb
6 Frenched lamb racks
5 Tbsp olive oil
Salt and pepper

Miso soup for braising
500ml dashi (Japanese stock); kombu (dried seaweed) and bonito flakes (dried tuna) add with water or If you are using dashi powder, bring water to a boil and stir in the dashi powder and it’s ready to use. Or use good quality fish stock
6 Tbsp white miso paste
6 Tbsp dark miso paste
2 Tsp. dried ready-to-use wakame (seaweed)
1/4 cup sake
1/2 cup mirin
1 1/2 Tbs reduced salt soy sauce
half handful goji

About 3 hours before serving or early in day, mix coleslaw ingredients until well blended. Season with salt and pepper. Chill.

Heat olive oil in pan add lamb and cook over medium-high heat, turning until golden (6-8 minutes). Season to taste, remove from pan and set aside. Soak dried wakame in water to rehydrate for 10 minutes and drain well

Place the dashi stock, goji and lamb in a large saucepan and bring it to the boil. After boiling, reduce the heat to medium low and simmer for 5 minutes. Remove lamb and goji; set aside. Then stir in the sake, soy sauce, and mirin, put miso in a ladle (or strainer) and blend it with dashi until it is thoroughly mixed. Continue this process until miso is all used.

Return the lamb, goji into miso soup bring to a slight simmer until heated through and pour into the bowls. Be careful not to boil the miso soup because miso will lose flavor.


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