Australian Lamb Chop Recipe

Prepare the marinade

In a medium bowl combine the white miso paste, chopped rosemary, soy sauce, mirin, honey, minced garlic, lemon juice, black pepper and 1 tablespoon olive oil. Whisk until the mixture is smooth and emulsified. Taste and adjust balance: add an additional 1/2 teaspoon honey if you prefer sweeter or 1/2 teaspoon lemon juice for more brightness.

Season lamb

Pat the lamb cutlets dry with paper towels. Lightly sprinkle both sides of each cutlet with salt (about 1/8 to 1/4 tsp per side; total 1.5 tsp listed). This helps extract moisture and improves caramelization.

Marinate

Place the lamb cutlets in a shallow dish or zip-top bag in a single layer. Spoon the rosemary-miso marinade over the lamb, using your hands or a spoon to ensure each chop is evenly coated (reserve about 1 tablespoon of marinade for finishing if desired). Cover or seal and refrigerate for 30 minutes to 2 hours. For best flavor without over-salting, do not exceed 4 hours.

Bring to room temperature

Remove the marinated lamb from the refrigerator 30 minutes before cooking to come up to near room temperature. This ensures even cooking.

Preheat pan or grill

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot, or preheat a grill to medium-high (around 400–450°F / 200–230°C). Add 1 tablespoon olive oil to the pan and swirl to coat.

Sear the lamb: remove excess marinade from each chop (shake off or wipe lightly so it does not burn), then place the cutlets in the hot pan or on the grill bone side down. Cook without moving for 2.5–3 minutes to develop a deep golden-brown crust. Flip and cook the other side for 2–3 minutes for medium-rare (internal temperature about 57–60°C / 135–140°F). For medium allow an extra 1–1.5 minutes per side. Avoid overcooking—lamb cutlets are best slightly pink in the center.

Add butter and baste: during the last 30–45 seconds of cooking, add 1 tablespoon butter to the pan and tilt the pan slightly, spooning the melted butter over the chops to glaze and add shine. If using a grill, briefly transfer chops to a cooler area and brush with butter.

Rest the lamb: transfer the chops to a warm plate, tent loosely with foil and rest for 5 minutes. Resting allows juices to redistribute and finishes carryover cooking (expect internal temp to rise ~2–3°C).

Finish with reserved marinade (optional): if you reserved 1 tablespoon of marinade, warm it gently in a small saucepan (do not boil) or microwave briefly and brush lightly over the rested chops for an extra glaze. Alternatively spoon pan juices over the chops.

Garnish and serve: arrange lamb chops on a platter or individual plates. Garnish with extra rosemary sprigs and scatter microgreens or chopped parsley. Serve with lemon wedges on the side to squeeze over the meat just before eating.

Suggested accompaniments: roast potatoes, green beans almondine, or a simple cucumber salad pair well with the rosemary-miso flavors.