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Ingredients
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Ingredients for HATCHO MISO BBQ LAMB
Method
Directions for HATCHO MISO BBQ LAMB
- 1
Prepare the Marinade
In a mixing bowl, combine the hatcho miso paste, soy sauce, brown sugar, rice vinegar, minced garlic, ginger, and sesame oil. Whisk until smooth and well combined.
- 2
Marinate the Lamb
Place the lamb sirloin in a large resealable plastic bag or a shallow dish. Pour the marinade over the lamb, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight.
- 3
Prepare for Slow Cooking
Remove the lamb from the refrigerator and let it sit at room temperature for 30 minutes before cooking. This helps it cook evenly.
- 4
Set Up the Slow Cooker
Place the marinated lamb in the slow cooker. Pour any remaining marinade over the top. Season with black pepper to taste. Close the lid.
- 5
Cook the Lamb
Set the slow cooker to low and cook for 6-8 hours, or until the lamb is tender and easily pulls apart with a fork.
- 6
Prepare the Garnish
While the lamb is cooking, finely chop the green onions and set aside. Toast the sesame seeds in a dry pan over medium heat for a few minutes until golden.
- 7
Serve
Once cooked, remove the lamb from the slow cooker and let it rest for a few minutes before slicing. Serve garnished with chopped green onions and toasted sesame seeds.