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By Chef Hideyo Grilled Yaki-shabu Australian Lamb Rolls with Miso and Eggplant
- Prep time 20Min
- Cook time 10Min
- Technique Grill
- Meat Lamb
- Cut Loin
- Serves 4
Grilled Yaki-shabu Australian Lamb Rolls with Miso and Eggplant is a refined Japanese-inspired dish that showcases thinly sliced lamb rolled with leek and grilled to perfection. Paired with smoky miso-glazed eggplant and finished with scallions and black sesame, this recipe delivers a rich balance of savoury, umami, and lightly charred flavours in every bite.
Ingredients
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Thinly sliced lamb: 600–700 g
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Leek (white part, cut into 1.5 cm pieces ~ 4 g each): 2 stalks
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Miso: as needed
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Eggplant (long or water eggplant, suitable for grilling): cut into ~6 cm round slices
Method
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Lay the thinly sliced lamb onto plastic wrap and spread into a rectangular shape.
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Place the leek at one end and roll tightly to form a cylinder (~6 cm in diameter).
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Cut into slices approximately 1.5 cm thick.
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Sear or grill one side of the lamb.
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Place the seared side onto eggplant slices brushed with miso.
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Turn the eggplant side down, cover, and continue cooking until done.
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Finish with finely chopped scallions and lightly crushed black sesame seeds.
