Grilled Lamb With Miso-Chili Sauce

Ingredients

• 1 cup dark (red) miso
• 1 tablespoon minced ginger
• 1 teaspoon minced garlic
• ½ teaspoon cayenne, or to taste
• Mirin, sake or white wine as needed
• 1 ½ to 2 pounds 1-inch thick medallions of lamb, cut from the boneless rack or tenderloin

4 servings

Preparation

1. Combine miso, ginger, garlic and cayenne in a large bowl, then thin with a little mirin or sake, just until mixture is pasty. Spread meat with this paste, then proceed, or cover and refrigerate for up to 24 hours.
2. Start a charcoal fire or gas grill, or preheat broiler or oven; rack should be 4 inches or less from heat source. Grill, broil or roast meat, about 4 minutes a side, until outside is crisp and inside medium-rare. Serve immediately.