Guest post Taste of London: Marinated lamb chops with hummus and miso

Meraki will delight you with a delicious Greek recipe that will make you feel on the Mediterranean coast, looking at the sea. They will be present at Taste of London this year and you can try out exactly this dish (for two) or you can cook it at home!

  • Prep Time 20 min
  • Cook Time 25 min
  • Score 10/10

Meraki will delight you with a delicious Greek recipe that will make you feel on the Mediterranean coast, looking at the sea.

They will be present at Taste of London this year and you can try out exactly this dish (for two) or you can cook it at home!

Ingredients

  • Den Miso:
  • 800g of Miso paste
  • 300g of Light soy sauce
  • 300g of Honey
  • 100g of Sugar
  • 50ml of Mirin
  • 1 French trimmed rack of lamb (aged for 5 days.)
  • 1 big Aubergine
  • Chickpeas
  • Hummus

How they did it

Step 1

The rack of lamb
The rack is cut on the bone into individual chops, the Lamb chops are marinated in Oximali, a barrel aged vinegar and honey blend before they are grilled.

Step 2

The aubergine An Aubergine is covered with aluminium foil and baked in the oven at 220c for 40 minutes or until cooked through. The aubergine is cut lengthwise into 2cm wide strips and topped with Den miso, which is then caramelised in the oven and topped with hummus, fried chickpeas and sumac.

Step 3

Plate
Arrange four chops on a board alongside a strip of aubergine with hummus topping.
Lamb chops-min

Burger time!

The burger – It’s beef meat between 2 slices of bread and it first appeared in 19th Century/early 20th Century. It’s associated with Americans and yes, you ate many times. πŸ˜‰