Slow Roasted Lamb in Rich Miso Sauce
Ingredients
- 1 cup chicken stock or canned low-sodium broth
- 1/3 cup Japanese white or light miso (about 3 1/2 ounces)
- 2 tablespoons soft mild blue cheese, such as Saga Blue
- 1 teaspoon soy sauce
- 1 teaspoon mirin (sweet rice wine)
- Two 2-pound racks of lamb (8 chops each), trimmed of fat, ribs frenched
- Salt and freshly ground white pepper
- 3 tablespoons grapeseed oil or vegetable oil
- 1 medium red bell pepper, thinly sliced
- 2 large bunches of arugula, large stems discarded
- 1 tablespoon minced chives
- 1 teaspoon black sesame seeds
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