Miso contains malted rice called koji and it decomposes protein. It means it makes meat and fish tender. In addition, miso removes the fishy and gamey taste. Miso is a magical seasoning!
・ 4 pieces lamb chops
・ 1 tbsp. honey
・ 25 ml white wine
・ 2 tbsp. miso
・ some olive oil
・ some pepper
・ some parsley
1. Put miso, homey, and white wine into a plastic bag and mix it. Add lamb into it and rub it. Marinate for about half a day in a fridge.
2. Pan-fry the lamb on both side with some olive oil over high heat for about 5 minutes until cooked to medium.
3. Rest the lamb for about 3 minutes to rest the juice inside. Serve it.