inspochef
Back to Kenji Nakamura
Shio Koji Lamb Chop Bowl with Black Garlic-Harissa Tahini & Toasted Farro

Shio Koji Lamb Chop Bowl with Black Garlic-Harissa Tahini & Toasted Farro

Succulent, shio koji-cured lamb chops grilled to a rosy medium-rare, paired with a smoky black garlic-harissa tahini drizzle over nutty toasted farro and edamame. The enzymes in shio koji work pure magic on lamb, unlocking deep umami while mellowing its gamey notes.

Kenji Nakamura
Kenji Nakamura
Prep: 20 minutes
Cook: 20 minutes
2
medium
dinner
fusionlambshio kojigrain bowl+1

Save a copy to your collection for editing

Timeline

27 minutes
0m10m20m27m
Cure Lamb
15m
Cook Farro Pilaf
20m
Whisk Tahini Sauce
5m
Sear Lamb & Tomatoes
8m
Rest & Assemble
4m

Ingredients

  • 4 small chops Lamb rib chops(about 1 lb total, trimmed of excess fat)
  • 3 tbsp Shio koji(store-bought or homemade)
  • 1 cup Farro(semi-pearled)
  • 2 cups Water or vegetable stock
  • 1/2 cup Shelled edamame(thawed if frozen)
  • 3 cloves Black garlic cloves(peeled)
  • 2 tbsp Tahini(well-stirred)
  • 1 tbsp Harissa paste(North African chili paste)
  • 1 tbsp Yuzu juice(or fresh lemon juice)
  • 1 tbsp Toasted sesame oil
  • 2 tbsp Warm water(plus extra to adjust sauce consistency)
  • 1 cup Grape tomatoes(left whole)
  • 1 tbsp High-heat vegetable oil(avocado or canola oil)
  • 1/4 cup Fresh mint leaves and shiso(finely chiffonaded combined)
  • 1/2 tsp Flaky sea salt(to taste)
  • 1/4 tsp Freshly cracked black pepper(to taste)

Instructions

  1. 1

    Coat 4 small chops lamb rib chops evenly with 3 tbsp shio koji in a shallow dish. Cover loosely and allow to cure at room temperature for 15 to 20 minutes.

    15 min

    Tip: Don't skip the room temp rest! It takes the chill off the lamb so it cooks evenly in the pan.

  2. 2

    In a small saucepan, combine 1 cup farro, 2 cups water or vegetable stock, and a pinch of 1/2 tsp flaky sea salt. Bring to a boil over high heat, then drop to low, cover, and simmer for 15 minutes. Stir in 1/2 cup shelled edamame for the final 2 minutes, then remove from heat.

    20 min

    Tip: The farro should be toothsome and chewy, not mushy.

  3. 3

    While the farro simmers, mash 3 cloves black garlic cloves into a smooth paste in a bowl using the back of a fork. Whisk in 2 tbsp tahini, 1 tbsp harissa paste, 1 tbsp yuzu juice, 1 tbsp toasted sesame oil, and 2 tbsp warm water until emulsified into a silky sauce.

    5 min

    Tip: If the tahini seizes, add warm water 1 teaspoon at a time while whisking aggressively.

  4. 4

    Gently wipe the excess shio koji rice solids off 4 small chops lamb rib chops with a paper towel. Heat 1 tbsp high-heat vegetable oil in a heavy cast-iron skillet over high heat until wisps of smoke appear. Sear the chops for 2 to 3 minutes per side until a deep mahogany crust forms and the interior reaches 130°F (medium-rare). Drop 1 cup grape tomatoes into the pan for the last 2 minutes to blister. Season with 1/4 tsp freshly cracked black pepper.

    8 min

    Tip: Wiping off the rice grains prevents them from burning in the hot pan while retaining all that deep enzymatic curing action.

  5. 5

    Transfer the lamb chops to a warm plate to rest for 3 minutes. Fluff the edamame farro pilaf and spoon into two serving bowls. Top each bowl with two lamb chops and the blistered tomatoes. Drizzle generously with the black garlic-harissa tahini sauce and scatter 1/4 cup fresh mint leaves and shiso over top.

    4 min

    Tip: Resting lets the juices redistribute back into the core of the lamb chop.

Chef's Notes

WHY THIS WORKS: Shio koji is an absolute game-changer when pairing Japanese fermentation with rich, gamey proteins like lamb. The protease enzymes in koji break down muscle fibers into savory amino acids (glutamic acid), which rounds out the high-iron punch of lamb into smooth, sweet umami. Meanwhile, the natural amylases break down starches into simple sugars, causing the lamb's exterior to caramelize instantly in a screaming hot cast iron pan. Paired with sweet black garlic, spicy North African harissa, and bright citrusy yuzu, this dish connects ancient Silk Road flavor routes in a single bowl.

Frequently Asked Questions

How long does Shio Koji Lamb Chop Bowl with Black Garlic-Harissa Tahini & Toasted Farro take to make?

Shio Koji Lamb Chop Bowl with Black Garlic-Harissa Tahini & Toasted Farro takes about 40 minutes total. That includes 20 minutes of prep and 20 minutes of cooking.

How many servings does this recipe make?

This recipe makes 2 servings.

What skill level is needed for Shio Koji Lamb Chop Bowl with Black Garlic-Harissa Tahini & Toasted Farro?

This recipe is rated medium — it's intermediate, requiring some cooking experience.

What ingredients do I need for Shio Koji Lamb Chop Bowl with Black Garlic-Harissa Tahini & Toasted Farro?

The main ingredients are: Lamb rib chops, Shio koji, Farro, Water or vegetable stock, Shelled edamame, Black garlic cloves, Tahini, Harissa paste, Yuzu juice, Toasted sesame oil, Warm water, Grape tomatoes, High-heat vegetable oil, Fresh mint leaves and shiso, Flaky sea salt, Freshly cracked black pepper.

What type of meal is Shio Koji Lamb Chop Bowl with Black Garlic-Harissa Tahini & Toasted Farro?

Shio Koji Lamb Chop Bowl with Black Garlic-Harissa Tahini & Toasted Farro is categorized as: dinner.