Racks of lamb are soaked overnight in a sweet, spicy marinade of gochujang, green onions, garlic, and sesame and grilled to juicy perfection in this Korean barbecue recipe by Chef John.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
421 Calories
Recipe Instructions
Step 1
Combine gochujang, garlic, green onions, brown sugar, rice vinegar, sesame oil, soy sauce, and salt. Whisk marinade until thoroughly combined.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Ingredients
1 tablespoon sesame oil
6 cloves garlic, crushed
3 tablespoons rice vinegar
1 teaspoon kosher salt
kosher salt to taste
2 tablespoons gochujang (Korean hot pepper paste)
2 (1 pound) racks of lamb, trimmed
0.25 cup soy sauce
1.5 tablespoons brown sugar
0.25 cup minced green onions, white and light green parts only
