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)

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.