Noisettes of Lamb with Eight Spices

1. 1

   Heat the sesame oil in a saucepan and cook the ginger and garlic over low heat, covered, until they are tender but not brown.

2. 2

   Stir in the wine and stock and cook over medium heat about five minutes until the liquid is reduced by about half.

3. 3

   Strain the mixture and return it to the saucepan.

4. 4

   Simmer, whisk in the miso, adjusting the amount according to taste, and season with pepper.

5. 5

   Set aside.

6. 6

   Combine the dried herbs, the ground spices and the star anise in a spice grinder and grind fine.

7. 7

   Use this mixture to coat the lamb on both sides.

8. 8

   Heat the peanut oil in a heavy skillet and saute the lamb pieces over medium heat on each side until cooked to the desired degree of doneness.

9. 9

   Put three lamb noisettes on each of four plates.

10. 10

    Reheat the sauce and whisk in the remaining butter.

11. 11

    Spoon the sauce around the lamb and serve.

* Per serving · 4 servings · Values may vary.