French Miso Lamb

If you have been following me on Instagram, then you would've noticed that I started experimenting and sharing recipes that are Italian such as risotto and strozzapreti with Korean ingredients such as kimchi and soondae while combining Korean comfort food such as the Korean Oxtail Soup in recent months for Oxtail Risotto and Soondae et Kimchi Strozzapreti. Having grown up with Korean food, I consider many of its dishes to be comfort food. Combining Korean ingredients with Italian cooking to express my love for Italian food was inevitable.  

As much as I enjoy Italian food, I love lamb and have kept the recipes somewhat simple as done with Herbed Lamb Double Rib Chops. So when I saw Mingoo Kang's Doenjang BBQ Lamb recipe in Jang, it intrigued me since lamb is not a common ingredient in Korean cooking. Like Chef Kang, I wasn't exposed to lamb until I was an adult. His recipe using doenjang, fermented soybean and salt, inspired me to create a recipe using red miso. Similar yet different, I was motivated to use Japanese miso rather than Korean doenjang because I didn't want the fermented soybean to overpower the lamb. Doenjang is more pungent and stronger in flavor compared to miso, and I didn't want the natural flavor of lamb to get lost. 

Named after its two main ingredients, Frenched lamb rack and miso, this French Miso Lamb is simple to make while it takes at least four hours to marinate and is delicious with less than 20 minutes in the oven. 

INGREDIENTS
one and a half pounds of a Frenched lamb rack
one-third cup of red miso
two tablespoons of water
two tablespoons of sugar
two tablespoons of olive oil
one teaspoon of gochugaru
one teaspoon of grated ginger
one teaspoon of fresh mint leaves
a half teaspoon of smoked paprika
a half teaspoon of minced garlic

In a bowl, add all the ingredients listed above except for the lamb rack. Mix the sauce until it turns like paste. Place the lamb rack in a baking dish and evenly cover the rack with the sauce. Once completed, cover it with cling wrap and refrigerate for at least four hours or overnight. 

When ready to cook, take the marinating lamb rack out of the refrigerator and place it on a wire rack over a sheet pan. Preheat the oven to 450°F. Once the oven is preheated, place the sheet pan with the lamb rack in the middle of the oven. Take it out of the oven after 12 to 18 minutes depending on what you prefer. For medium-rare, which is what I recommend, the internal temperature should be 145°F. Internal temperature should be 160°F for medium and 170°F for well-done. 

Let the lamb rack rest on the sheet pan for 10 minutes before cutting to serve. Enjoy!

Comments

Post a Comment

Popular posts from this blog

Style LookBook: September 2025

Image
Chaos! That is the word that has been resonating with me in politics and at work. Fortunately, it is easy to put distance with them. I can't save the world. I can't vacuum toxicity. All that I can do is not let all that chaos creep into my space while I live my life with all that truly matters.  Simplicity was the primary motivation in curating pieces for this Lookbook. Neutral tones fluidly connect the look to an effortlessly chic draped cowl-neck top by Ganni and a pair of jeans, a casual icon, from Gestuz. [TOP] GANNI Draped Cowl-Neck Top [DENIM PANTS] GESTUZ Bebbie Jeans [SHOES] JEFFREY CAMPBEL Leather Ballet Flats [COAT] FABIANA FILIPPI Belted Wool Coat [BAG] GUCCI Pre-Owned 2016-2025 Diamante Canvas Village Double G Shoulder Bag While all items are curated by me, I earn commissions from retailers on qualified items. Items shown are not shown in scale.
Read more

Are we living in 1864?

Image
My heart sank. There it was on my iPhone: New York Times headline- Justice Dept. Asks for 1-Day Sentence for Ex-Officer Convicted in the Killing of Breonna Taylor . It took me back to 2020. The deaths of Ahmaud Arbery, Breonna Taylor, and George Floyd made headlines and triggered Black Lives Matter protests across the nation. Thousands of us marched, raised our fists, shouted Black Lives Matter, kneeled, shouted I can't breathe, and continued to march as we shouted no justice, no peace.  It was the year that made many of us realize that we hadn't changed much since the brutal torture and murder of Emmett Till in 1955. He was only fourteen years old when two white men brutally beat and killed him. There was no justice for Emmett Till 70 years ago. The judge rejected the Justice Department's sentence recommendation of one day and sentenced Brett Hankison to 33 months in prison for violating Breonna Taylor's civil rights. Was it justice?  Photo by Ryan Stone on Unsplash I...
Read more

French Drumstick

Image
Thank goodness that I love cooking smart and not harder; otherwise, I wouldn't have developed a much less work duck leg recipe. Duck meat requires low heat while cooking because the meat has tight muscle fibers and high fat content. It needs time to tenderize and render fat so the meat isn't tough.  Confit de canard usually takes two to three hours of cooking time, while Peking duck takes two to three days, so I decided to test my concept of cooking duck legs in a nonstick pan over medium heat with a weight on the top. Curious? Continue with the recipe. INGREDIENTS one duck leg, about one pound four garlic cloves two and a half ounces of French unsalted butter two twigs of rosemary one tablespoon of French thyme salt and pepper Wash the duck leg under cold running water and pat it dry. Season with salt and freshly ground pepper, and set it aside for about 20 minutes. Preheat the oven to 350°F.  Place the duck leg, skin side down, and rosemary twigs in a nonstick pan and turn t...
Read more

Style Curated: August 2025

Image
After nearly three months on hiatus from Exhaling Life, I returned to the blog with Are we living in 1864? earlier this month. One of the monthly staples, Style LookBook , will return later this month with September LookBook while I kick off Style Curated.  Summer had been a slow start in Los Angeles. It felt that way for me until recent days. Heat suddenly spiking up has me wondering if the summer will stay later than usual. So, curated style pieces for this month reflects that wonder.  Photo by Andrej Lišakov on Unsplash curated no. one GANNI Cotton-Blend Poplin Midi Dress curated no. two Christian Louboutin Leather Ballet Flats curated no. three MUUÑ Woven Straw Tote curated no. four MIU MIU Glimpse Oval Frame Sunglasses curated no. five GIGI BURRIS MILLINERY Straw Bucket Hat curated no. six DINOSAUR DESIGNS Tortoiseshell Resin Bangle While all are curated by me, I earn commissions on qualified purchases from retailers.
Read more

Pyrus Pyrifolia Tuna Salad Sandwich

Image
Better known as Asian Pear, Pyrus Pyrifolia is my secret weapon for elevating an ordinary tuna salad sandwich to unforgettable delight. There are various Asian Pears with subtle differences, but I use Korean Pear for its more apple-like characteristics—especially for its crispiness and subtle floral sweetness.  INGREDIENTS six ounces of canned tuna, drained zest from one small lemon four tablespoons of Kewpie (Japanese mayonnaise) two tablespoons of finely chopped Asian Pear one tablespoon of finely chopped onion four cornichons , thinly sliced one eighth teaspoon of smoked paprika Mix all the ingredients in a bowl. Depending on how generous I feel, the recipe yields one or two sandwiches. The best sliced bread for me has always been milk bread, toasted, of course. 
Read more