AT A GLANCE
Japanese and Italian flavours meet here.
|01||Preheat oven to 220C. Toss carrots in 40ml olive oil in a roasting pan, season and roast until tender (15-20 minutes). Transfer to a blender and blend with milk, butter and ginger, and season to taste.|
|02||Meanwhile, heat 1 tbsp oil in a large ovenproof frying pan over medium-high heat, add lamb fat-side down and cook, turning occasionally, until browned all over (3-4 minutes). Combine furikake, chilli, rosemary and garlic in a small bowl, then press over the fat-side of lamb, transfer to oven and roast until cooked to your liking (8-10 minutes for medium-rare). Rest for 5 minutes.|
|03||Toss beans, sesame oil and remaining olive oil in a roasting pan, season and roast until tender (8-10 minutes). Season to taste with furikake.|
|04||For miso butter, melt butter in a small saucepan, whisk in miso and keep warm.|
|05||Serve lamb cutlets with carrot-ginger purée, roasted beans, miso butter and lemon wedges.|