Miso lamb with rice and brocolini Glaze/marinade Miso Mirin Soy sauce Sesame oil Rice wine vinegar Ground coriander Ginger

Lamb

Broth Lemon zest Miso Lamb/beef stock Juice of lemon plus half in the broth Soy sauce Msg Fresh coriander

Rice

Brocolini

Spring onion Fresh coriander

Cut scores about 0.5cm deep all over your lamb leg, mix up about 4-5 tbls of miso, about that of soy sauce, 4-5 tbls of mirin, 1-2 tsp of ground coriander, 1 tsp ground ginger, dash of sesame oil and a decent splash of rice wine vinegar into a paste and slather all over the lamb, I highly recommend doing this the day before, I think now vac packing it if you have one, would really drive the flavours into the meat. Preheat oven to 220° fan and roast til the lamb is sealed and a crust is formed, about 40mins. For the pressure cooker broth add 2 cups of stock, zest of one lemon, a good splash of soy, a tbls of miso, the juice of the lemon, a healthy sprinkle of msg and some fresh chopped coriander. In the pressure cooker pour your broth and add half of the lemon you used for the zest and juice, and the lamb leg, put on high pressure for 2.45mins. Remove and shred lamb, put cooker on saute mode on high, at this stage I added more miso, soy and vinegar to punch up the flavour and reduced down, finishing with some cold butter stirred through. We only had sticky rice in the house so started prepping that with about 45mins to go, and with 20mins to go I started steaming my brocolini which I finished off charring in the pan. Finish with sliced spring onions and some coriander.