Method
- 01
Whisk together your miso paste, mirin, and rice vinegar in a small bowl until smooth. Set aside.
- 02
Pat your lamb chops dry with paper towels. Season generously with your salt and pepper on both sides.
- 03
Heat a cast iron skillet over medium-high heat for 2 minutes until very hot. Add 2 tbsp of your butter and let it foam.
- 04
Add your bay leaves to the butter and let them infuse for 30 seconds, then place your lamb chops in the pan. Sear for 4 minutes on the first side without moving them — you want a deep golden crust.
- 05
Flip the chops and sear for 3–4 minutes on the second side for medium-rare (internal temperature 130–135°F). Transfer to a rest plate.
- 06
Reduce heat to medium. Add your minced garlic to the same skillet and cook for 30 seconds until fragrant.
- 07
Pour your miso glaze into the pan and stir gently for 1 minute, scraping up any browned bits from the bottom. Swirl in the remaining 1 tbsp of butter until glossy.
- 08
Return your lamb chops to the skillet, turn to coat in the glaze, and cook for 30 seconds per side.
- 09
Plate the chops with a spoonful of glaze. Garnish with your scallions and sesame seeds. Serve immediately.
