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1 cup chicken stock
1/3 cup white or light miso
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
2 tablespoons grapeseed oil or vegetable oil
1. 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.
2. Season the lamb racks with salt and white pepper. In a large ovenproof skillet, heat 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.
3. Reheat the sauce and season with salt and white pepper. 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.
Delicious with Wasabi Mashed Potatoes or Potato Fennel Gratin