Tea Smoked Lamb Chops with Korean White Miso Dipping Sauce
Try these delicious tea smoked lamb chops to delight your dinner guests. Tender lamb chops are lightly smoked with fine smoking chips and loose matcha green tea leaves then grilled until lightly pink in the centre. Serve the chops with a Korean white miso dipping sauce.
- 8 lean lamb chops
- For the Marinade
- :½ red onion, peeled and finely chopped
- 2 garlic cloves, peeled and finely chopped
- 1 x 5cm/2inch piece fresh root ginger, peeled and finely chopped
- 1 red chilli, deseeded and roughly chopped
- 15ml/1tbsp rice wine vinegar or sherry vinegar
- Salt and freshly milled black pepper
- For the Smoked Chops
- :120ml/8tbsp fine smoking chips
- 75ml/5tbsp uncooked dry rice
- 30ml/2tbsp matcha green tea leaves (use the leaves from the tea bags)
- For the Korean and White Miso Dipping Sauce
- :100g/4oz prepared Gochujang (Korean Paste)
- 30ml/2tbsp rice vinegar
- 15ml/1tbsp caster sugar
- 10ml/2tsp white miso paste
- 1 egg yolk
- Freshly chopped coriander and red chillies, to garnish
To prepare the marinade; in a large shallow bowl mix all the ingredients together.
Add the chops, cover and marinate for 2 hours in the fridge, or if time allows overnight.
Heat a wok or large saucepan until hot and add the wood chips. Once smoking add the dry rice. Heat for 2-3 minutes then add the green tea.
Place the chops in a bamboo steamer, cover and position on top of the smoking mix. Smoke for 3-4 minutes.
To prepare the dip; in a small pan whisk together the Gochujang, rice vinegar, caster sugar and miso. Cook gently over a low heat, stirring occasionally. Remove from the heat and whisk in the egg yolk. Set aside to cool.
Cook the chops under a preheated moderate grill for 2-3 minutes on each side.
Serve the chops garnished with fresh coriander leaves and finely chopped chillies and the dipping sauce.
Note: This recipe contains partially cooked eggs.