Braised goji lamb rack in miso with coleslaw

Laundry. Cooking. Mowing the lawn. Life seems full of tasks that, once completed, have to be done again and again. This isn’t a new struggle but an old frustration, one wrestled with in modern living. Just imagine eating the same meal as the Israelites did for 40 years. Oh, sure they got creative – baking it, boiling it. How they missed the good food they had enjoyed, even though that nourishment had come at the high cost of cruelty and enslavement!

I am going to braise lamb with a twist of “super food” goji and miso soup. Rather than the same grilled lamb or BBQ or herb roasted. Breaking the old frustration. Be courageous!!! Explore the flavour combine the variety that’s laid in front for you.

Google: “A boosted immune system and flu protection can go hand-in-hand. It’s rich, sweet taste, along with their high-fiber content, can help you stay on track with eating healthy”. Wakame “edible seaweed, a type of marine algae, and a sea vegetable. It has a subtly sweet, but distinctive and strong flavour and texture. It is most often served in soups and salads”.

Yes, it’s a West meets East type combination. Because I am exploring the combination of freshness from Coleslaw with quick simple braised lamb in miso. This meal is healthy, flavourful, comfort, freshness and delicious. Enjoy!!!!!


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 medium head cabbage, finely shredded or chopped
1 medium onion, chopped


6 lamb racks
5 Tbs 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 Tbs white miso paste
6 Tbs dark miso paste
2 Tsp dried ready-to-use wakame (seaweed)
1/4 c sake
1/2 c mirin
1 1/2 Tbs reduced salt soy sauce
half handful goji


About 3 hours before serving or early in the day, mix coleslaw ingredients until well blended. Season with salt and pepper. Chill. Soak dried wakame in water to rehydrate for 10 minutes and drain well.

Heat olive oil in pan add lamb and cook over medium-high heat, turning for slight brown about 6 minutes. Season to taste, remove from pan and set aside. Place the dashi stock, wakame, goji and lamb in a large saucepan and bring it to the boil.

After boiling about 10 minutes, reduce the heat to medium low and simmer for 5 minutes. Remove lamb, wakame 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 spoon into the bowls. Be careful not to boil the miso soup because miso will lose flavour.