Name: Korean Barbecued Rack of Lamb
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Gochujang (Korean hot pepper paste) - 2 tablespoons; Garlic, crushed - 6 cloves; Minced green onions, white and light green parts only - ¼ cup; Brown sugar - 1 ½ tablespoons; Rice vinegar - 3 tablespoons; Sesame oil - 1 tablespoon; Soy sauce - ¼ cup; Kosher salt - 1 teaspoon; Racks of lamb, trimmed - 2 (1 pound); Kosher salt to taste - 2 (1 pound)

Ingredients for - Korean Barbecued Rack of Lamb

1. Gochujang (Korean hot pepper paste) 2 tablespoons

2. Garlic, crushed 6 cloves

3. Minced green onions, white and light green parts only ¼ cup

4. Brown sugar 1 ½ tablespoons

5. Rice vinegar 3 tablespoons

6. Sesame oil 1 tablespoon

7. Soy sauce ¼ cup

8. Kosher salt 1 teaspoon

9. Racks of lamb, trimmed 2 (1 pound)

10. Kosher salt to taste 2 (1 pound)

How to cook deliciously - Korean Barbecued Rack of Lamb

1 . Stage

Combine gochujang, garlic, green onions, brown sugar, rice vinegar, sesame oil, soy sauce, and salt. Whisk marinade until thoroughly combined.

2 . Stage

Trim any excess fat along the surface of lamb. Cut a slash about 1 1/2 inches deep between each rib bone, stopping above the loin. Transfer racks to a zip-top bag. Place bag in a bowl; pour marinade inside. Seal the bag and massage the marinade onto the lamb. Marinate in the refrigerator, turning once or twice, 8 to 24 hours.

3 . Stage

Remove racks of lamb to a plate and return marinade to the fridge. Blot off extra moisture from the fatty side of the lamb. Sprinkle more kosher salt on top.

4 . Stage

Preheat grill to 350 degrees F (175 degrees C). Add racks fat side-down and cook until browned, 7 to 8 minutes. Flip and continue to cook until internal temperature reaches 125 degrees F (52 degrees C), 12 to 15 minutes more. Plate lamb and let rest for 10 minutes.

5 . Stage

Pour the reserved marinade into a saucepan over medium-high heat. Bring to a boil; continue cooking until reduced to a glaze, 1 to 2 minutes more. Brush glaze over the lamb.