Give lamb cutlets a Japanese spin with white miso and furikake.
1 savoy cabbage,cut into 8 thin wedges
2 tbsp sesame oil
12 lamb cutlets,trimmed
2 tbsp white miso
100g unsalted butter,softened
1 tbsp furikake (Japanese seaweed seasoning)
Preheat a chargrill pan or barbecue over high heat. Brush the cabbage with sesame oil and cook,turning regularly,for 6 minutes or until charred. Set aside.
Brush the lamb with remaining oil and chargrill for 3 minutes each side for medium-rare.
Meanwhile,melt the butter in a small saucepan over medium heat. Add the miso and whisk to combine.
Serve the cutlets with wedges of cabbage,miso butter and furikake.
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