this (above photo) was my very first attempt on miso lamb, which I did for a 11-course dinner for 11pax on 5.5.2014.
i do a good pistachio crusted rack of lamb but no other variations. decided to do a 3-day miso marinade on a cheap frozen lamb cut & coincide the 6hr sous vide bath in 90degC oven with the char siew (to save electricity).
90degC (oven temperature) is also the optimum temperature (fastest) for conversion of collagen the tough connective tissues to gelatine with excellent texture & flavours.
that was the best i did then, better than the last 2 times & w/o the gamey taste. the 3-day miso marinade & 6hrs “sous vide” in 90degC oven did the trick. many liked this.
the miso lamb shoulder chop was ok, very tender, with strong lamb flavours nicely masked by miso.
lamb though is in general not much a favourite dish among my family & friends, and a tenderised lamb shoulder, even miso-falvoured, cannot really match a good rack of lamb.
after having the most wonderful rack of lamb i had so far at american club amarone wine dinner on 29.11.2014, i was thinking of trying out a herb crusted rack of lamb as a variation of my pistachio rack of lamb.
- packet of lamb shoulders from Giant S$4.95 (300g)
- 1 tbsp sugar
- 1 tbsp miso paste
- 3tbsp cup mirin
- 3tbsp cup cooking sake
- mixed saké, mirin, sugar & miso paste in a large bowl and whisk.
- scald lamb shoulders with boiling water to remove scum. place lamb shoulders in a ziplock bag & pour in the cooled marinate and leave in fridge for 3 full days. turning over once in the morning & once in the evening to ensure all sides are fully coated.
- take out lamb shoulders & place it in an oven dish with lid with the miso marinade just covering the lamb for 1/2 hr to get it to room temperature. place it in the preheated oven at 90degC for 6hrs. 90degC is the optimum temperature (fastest) for conversion of collagen the tough connective tissues to gelatine with excellent texture & flavours.
- cut the lamb shoulders to bite size & serve.