Korean Barbecued Rack Of Lamb Recipe

Name: Korean Barbecued Rack Of Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons gochujang (Korean hot pepper paste); 6 cloves garlic, crushed; 1/4 cup minced green onions, white and light green parts only; 1 1/2 tablespoons brown sugar; 3 tablespoons rice vinegar; 1 tablespoon sesame oil; 1/4 cup soy sauce; 1 teaspoon kosher salt; 2 (1 pound) racks of lamb, trimmed; kosher salt to taste

Servings: persons

2 tablespoons gochujang (Korean hot pepper paste)
6 cloves garlic, crushed
1/4 cup minced green onions, white and light green parts only
1 1/2 tablespoons brown sugar
3 tablespoons rice vinegar
1 tablespoon sesame oil
1/4 cup soy sauce
1 teaspoon kosher salt
2 (1 pound) racks of lamb, trimmed
kosher salt to taste

1
Combine gochujang, garlic, green onions, brown sugar, rice vinegar, sesame oil, soy sauce, and salt. Whisk marinade until thoroughly combined.
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.
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.
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.
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.

224

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons gochujang (Korean hot pepper paste), 6 cloves garlic, crushed, 1/4 cup minced green onions, white and light green parts only, 1 1/2 tablespoons brown sugar, and more.

Yes, Korean Barbecued Rack Of Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Korean Barbecued Rack Of Lamb

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