- 1 cup chicken stock or canned low-sodium broth
- 1/3 cup Japanese white or light miso (about 3 1/2 ounces)
- 2 tablespoons soft mild blue cheese, such as Saga Blue
- 1 teaspoon soy sauce
- 1 teaspoon mirin (sweet rice wine)
- Two 2-pound racks of lamb (8 chops each), trimmed of fat, ribs frenched
- Salt and freshly ground white pepper
- 3 tablespoons grapeseed oil or vegetable oil
- 1 medium red bell pepper, thinly sliced
- 2 large bunches of arugula, large stems discarded
- 1 tablespoon minced chives
- 1 teaspoon black sesame seeds
How to make this recipe
- Preheat the oven to 450°. In a medium saucepan, bring the chicken stock to a simmer over moderate heat. Stir in the miso until dissolved. Add the blue cheese and stir until dissolved. Add the soy sauce and mirin and simmer for 1 minute, stirring constantly. Strain the sauce into a clean saucepan.
- Season the lamb racks with salt and white pepper. In a large ovenproof skillet, heat 2 tablespoons of the oil until almost smoking. Set the lamb racks in the skillet, fat side down, and sear over high heat until nicely browned, about 5 minutes. Turn the racks over and brown the bottoms, about 3 minutes. Transfer the skillet to the oven and roast the lamb for about 25 minutes for medium rare, or until an instant-read thermometer inserted in the thickest part of the meat registers 125° to 130°. Transfer the racks to a cutting board, cover loosely with foil and let rest for 10 minutes.
- Meanwhile, in a medium skillet, heat the remaining 1 tablespoon of oil. Add the red pepper and cook over moderately high heat until barely tender, about 2 minutes. Add the arugula and stir until just wilted. Season with salt and white pepper.
- Reheat the sauce and season with salt and white pepper. Transfer the arugula mixture to 4 large plates. Carve the racks into individual chops and arrange 4 on each plate. Spoon about 1/4 cup of the miso-blue cheese sauce over and around the meat. Sprinkle with the chives and black sesame seeds and serve at once.
Choose a spicy, full-flavored wine to match the blue cheese-enriched miso sauce. A Shiraz, such as the Hamilton Old Vines Reserve, is a traditional match for lamb in Australia. A French southern Rhône blend, such as the Château des Tours Vacqueyras, works equally well.