Grilled Lamb With Miso-Chili Sauce

• 1 cup dark (red) miso
• 1 tablespoon minced ginger
• 1 teaspoon minced garlic
• 1/2 teaspoon cayenne, or to taste
• Mirin, sake or white wine as needed
• 1 1/2 to 2 pounds 1-inch thick medallions of lamb, cut from the boneless rack or tenderloin

1. Combine miso, ginger, garlic and cayenne in a large bowl, then thin with a little mirin or sake, just until mixture is pasty.
2. Spread meat with this paste, then proceed, or cover and refrigerate for up to 24 hours.
3. Start a charcoal fire or gas grill, or preheat broiler or oven; rack should be 4 inches or less from heat source.
4. Grill, broil or roast meat, about 4 minutes a side, until outside is crisp and inside medium-rare.
5. Serve immediately.

miso, ginger, garlic, cayenne, white wine, lamb

Taken from cooking.nytimes.com/recipes/11275 (may not work)