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, aubergeresorts.com
Lamb Chops with Rosemary Miso Sauce
Ingredients:
1 Lamb Rack cut into Chops
Rosemary miso (recipe below)
1 whole lime cut into slices
Directions:
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
Directions:
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
