In a small bowl combine miso paste, vinegar, oil, sugar, soy and 1/3 cup (80ml) water. Stir well to combine.
Preheat oven to 200°C (180° fan-forced). Line two large baking trays with baking paper. Spread eggplant, pumpkin and capsicum onto one tray and cabbage, mushrooms and corn onto the other tray. Lightly spray vegetables with oil, season and toss to coat. Place eggplant tray in the oven for 10 minutes. Add cabbage tray to oven with eggplant tray after 10 minutes for another 5 minutes. Brush both trays of vegetables with miso mixture and cook for a further 10 minutes or until vegetables are tender. Sprinkle edamame over vegetables and toss gently to combine.
Meanwhile, spray in a large non-stick frying pan with oil and heat over medium-high heat. Brush lamb on both sides with remaining miso mixture. Season. Cook lamb for 3-4 minutes each side, or until cooked to your liking. Rest on a plate loosely covered in foil for 5 minutes.
Serve lamb with vegetables, rice, pickled ginger, radishes, green onions and sesame seeds.
Lamb forequarter chops or lamb cutlets would also be delicious in this recipe.
Use your choice of vegetables in this recipe – swap savoy cabbage for red or green cabbage; swap pumpkin for sweet potato; add some zucchini or yellow squash.
Always rest the lamb to ensure the meat is tender and juices locked in – as a rule of thumb cutlets should rest for 5 minutes.