Tea-smoked lamb with spicy Korean miso

by Scott Hallsworth from Junk Food Japan (Absolute Press)

The best, most moreish thing about barbecued lamb chops is when the fatty part becomes golden, verging on charred or slightly crunchy. I needed to get some smoky barbecue attributes without overcooking the meat enter the smoking process…

I’ve tried it with other Japanese teas such as genmai cha and matcha, and both work brilliantly, but the sencha seemed to be received the best in the restaurant. This smoking technique can be used for other ingredients such as prawns, salmon belly, scallops or chicken. Before you get stuck into smoking your chops, you’ll need to marinate them. The salt in the marinade helps the meat to take on the smoke.

Never been a smoker? Don’t worry, it’s pretty straightforward. You don’t really need any fancy kit either: an old wok, a wire cake rack or something similar, something to cover the wok with (a plate, bowl or ugly hat) and you’re off and racing!

Serves 4

Prep time: 20 mins + 2hrs marinating + 2hrs resting, post smoking

Cooking time: 5 mins

Ingredients

8 plump lamb chops

½ tbsp rapeseed oil

Spicy Korean miso (see recipe below)

sea salt and freshly ground black pepper

For the Lamb Cure Mix

½ red onion, roughly chopped

2 garlic cloves

2cm piece ginger

1 long red chilli

a small handful coriander stems and roots

20g sea salt

For The Smoke Mix

50g fine smoking chips (Nigel used wooden BBQ chips)

70g uncooked rice

35g sencha green tea leaves (or any green tea leaves)

Method

First make the cure mix. You can do this a day or so in advance. Blitz all the ingredients together in a food processor until fine. Coat the lamb in the mix and allow it to marinate for 2 hours in the refrigerator.

After 2 hours, wipe the cure mix off the lamb chops. Line a wok or similar large pan with foil and then place it over a high heat and add in the wood chips. Once smoking, add the rice and heat through, then add the green tea.

Place the lamb chops on a rack and place over the smoke, covering well. Hot smoke for 2 mins on each side.

Remove the lamb chops from the heat and set aside for at least a couple of hours to allow the harsh astringent smokiness to mellow. Chill until required.

When you’re ready to cook the lamb chops, rub each one lightly with a little oil and season with some sea salt and freshly ground black pepper.

Heat a ridged grill pan until searingly hot. Chargrill the lamb chops for about 2½ mins on each side – it should be cooked on the outside but pink on the inside. Serve with the spicy Korean miso on the side.

Spicy Korean Miso

Makes 90ml

Ingredients

100g gochujang (fermented chilli paste)

20ml rice vinegar

2 tsp sake

15g caster sugar

10g white miso paste

1 egg yolk

Method

Make the spicy Korean miso by whisking together all the ingredients except the egg yolk in a pan.

Gently cook over a very low heat for 10 mins.

Remove from the heat and whisk in the egg yolk.

Set aside and allow to cool. It will keep refrigerated for weeks on end.

Watercress, Mango and Pineapple Smoothie

from The Watercress Company

Serves 1

Prep time: 5 mins

Ingredients

35g watercress

25g spinach

65g fresh or frozen mango

135ml pineapple juice

Method

1. If using fresh mango, peel and remove the flesh. Roughly chop.

2. Place all ingredients in a blender or smoothie maker.

3. Blend until completely smooth.

4. Serve immediately or chill to be enjoyed later.

Watercress Power Balls

from The Watercress Company

Packed with super healthy stuff and perfect for a pre- or post-workout snack!

Serves: 6

Prep time: 20 mins

Ingredients

20g watercress

30g pumpkin seeds

40g Medjool dates

25g whole hazelnuts

10g puffed brown rice

Pinch of ground turmeric

Pinch of cinnamon

Pinch of Himalayan pink salt

1 tsp cacao powder

1 tsp vanilla extract

1 tsp Manuka honey

5g chia seeds

Juice of ½ an orange

Method

Pick the watercress leaves off the stalks and finely chop.

Place the pumpkin seeds in a food processor and blend until chopped to a crumb-like consistency. Reserve half of the pumpkin seeds on a plate and add the rest back to the blender.

Add all other ingredients to the blender. Blend on full power until everything is thoroughly combined and the mixture has come together, which may take a few minutes.

Divide into 12 balls and roll in the ground pumpkin seeds to coat.

The balls can be kept for 3-5 days in a refrigerated airtight container.