Chef Matt Raso over at Nobu is totally feeling the holiday spirit today—so much so that he wanted to share his holiday recipe for Lamb with Rosemary Miso Sauce (as well as recipes for a couple reputation-bending cocktails) with SideDishers ambitious enough to try making them at home. (Don’t freak out about the measurements. Here’s a reliable weight and volume converter.)
Jump for Chef Raso’s Lamb with Rosemary Miso Sauce and Nutcracker Martini recipes…
Lamb with Rosemary Miso Sauce
150 g white miso paste
30 g peeled garlic
75 ml Mirin
35 ml rice vinegar
9 g picked rosemary
150 ml extra virgin olive oil
1 doz. Shishito peppers
Combine the garlic, miso and olive oil in a blender until smooth. Add the rosemary blend.
Empty the contents of the blender to a bowl and stir in the mirin and vinegar.
Season lamb racks (2), with salt and pepper to taste.
Sear the lamb over medium heat in a lightly oiled saute pan until browned.
Place the racks bone side down in the pan and cover the meat with the miso sauce.
Place in a 375 degree oven for approximately 12-15 minutes.
Remove the lamb when the internal temperature reads 130 F. Let the lamb rest for 4 to 5 minutes.
Reserve the saute pan and over medium heat saute the shishito peppers.
Deglaze with sake and add 2 tbsp. of the miso sauce to the pan and stir to combine.
Slowly add 3 tbsp. of cold unsalted butter stirring to incorporate to create the sauce.
and to go along with it…
Three Holiday Cocktails
The Nutcracker martini: 1.5 oz of Frangelico 1.5 oz of Amaretto , 1 oz cream. Shake and strain in a martini glass. Sprinkle cinnamon on top.
Under the mistletoe: In a highball glass, 1.5 oz Veeve. Fill with white cranberry juice. Garnish with a mint leaf and Craisins.
Pumpkin spice martini: 1 oz vanilla vodka , 1 oz Hiram Walker pumpkin spice , 3/4 oz simple syrup, 1 oz cream. Shake and strain into a martini glass.