At Modern Luxury, connection and community define who we are. We use cookies to improve the Modern Luxury experience - to personalize content and ads, to provide social media features and to analyze our traffic. We also may share information about your use of our site with our social media, advertising and analytics partners. We take your privacy seriously and want you to be aware that we have recently made changes to our Privacy Policy, which can be found here.


Curating Change: Chef Matt Raso's Lamb Chops with Rosemary Miso Sauce

By Nuy Cho | April 10, 2020 | Food & Drink


Many of us have been stuck at home facing novel challenges and obstacles. However, spring is upon us, and I hope we can all momentarily set aside our worries and commemorate new beginnings. I asked one of my favorite chefs, the super-skilled Nobu alum, Matt Raso, who is now the executive chef of Canoehouse at the newly reopened MAUNA LANI hotel, to contribute an exclusive at-home recipe. To my pleasant surprise, he auspiciously came up with one for a rack of springtime lamb. With a signature touch -- note the clever use of mirin -- this recipe is sure to bring tasteful joy into your home. Itadakimasu (bon appetit in Japanese)! Canoehouse, at Mauna Lani, Auberge Resorts Collection, 68-1400 Mauna Lani Drive, Koala Coast,

Lamb Chops with Rosemary Miso Sauce


1 Lamb Rack cut into Chops
Rosemary miso (recipe below)
1 whole lime cut into slices


1.Season chop with salt and pepper before grilling
2.Let rest for 3 minutes
3.Fully coat the lamb with the miso sauce
4.Put back on grill for to char the miso for 2 minutes
5. Alternatively, the chops can be seared in a pan on medium heat for 2 mins per side. Allow 3 mins to rest, then slather with the miso sauce and put into a 350 degree oven for 3 mins.

Miso Sauce:

20 g peeled garlic
100 g white miso
100 ml extra virgin olive oil
6 g fresh rosemary, picked off the stem
25 ml mirin
50 ml rice vinegar


Pour all liquids into a blender then add the rosemary, garlic and miso in that order. Then, blend starting on low and slowly increase until smooth.


Photography by: Courtesy of Mauna Lani, Auberge Resorts Collection