Grilled Lamb Cutlets in Spicy Green Miso

12 lamb cutlets, about 175 g each
4 tbsp rice bran oil
MISO MARINADE:--
150 g white miso
30 g coriander leaves, roughly chopped
4 green jalapeño chillies, deseeded & chopped
4 cloves garlic, crushed
2½ cm ginger, grated
3 anchovy fillets from a jar or tin
2 tsp SIDS SALT & PEPPER
4 tbsp rice vinegar
1½ limes, 1 juiced, ½ zested
3 tbsp rice bran oil
Toasted sesame oil 1 tbsp
GARNISH:--
1 tsp sesame seeds, toasted
Micro herbs & edible flowers

Put SIDS SALT & PEPPER and all the ingredients for the miso marinade into a food processor and blend to a smooth green paste. Rub the lamb cutlets generously with ⅔ of the miso mixture and marinate in the fridge for at least 4 hours or preferably overnight.
Add 4 tbsp of oil to the remaining ⅓ of marinade and mix well – this will be used for basting the lamb during grilling as well as a sauce for the barbecued cutlets. Put the mixture in an airtight container and chill until needed.
Remove the lamb cutlets from the fridge 1 hour before cooking to bring them to room temperature.
Heat the grill to HIGH and put the cutlets on a wire rack within a roasting tin and grill them for 4 minutes on each side, basting each cutlet with some of the green miso sauce after flipping them over. If using a meat thermometer, the internal temperature of the lamb should be 60°C for rare, 63°C for medium-rare, 71°C for medium and 77°C for well done. If you don’t have a meat thermometer, you can check doneness by cutting a small piece from one of the cutlets. Rest the cutlets in a warm place for a couple of minutes, then serve with the remaining green miso sauce, a scattering of sesame seeds and micro herbs and edible flowers, if using.