Korean Barbecued Rack of Lamb

Good Times, Good Food - Holidays and Events

Lamb's subtly sweet gaminess works perfectly with the funky goodness of gochujang chile paste. The salt and sugar content of the simple Korean marinade acts as a brine for the lamb, producing a juicy interior when soaked overnight. In the final stage, the marinade is reduced, doubling as a sauce. I love using rack for this, since it's more tender and easier to work with than leg and a little more user-friendly than chops.

Brief

Prep 15 mins

Cook: 25 mins

Additional: 8hrs10 mins

Total: 8hrs50 mins

Servings: 4

Yield: 2 racks of lamb

Korean Barbecued Rack of Lamb

Ingredients

2 tablespoons gochujang (Korean hot pepper paste)

6 cloves garlic

crushed

¼ cup minced green onions

white and light green parts only

1 ½ tablespoons brown sugar

3 tablespoons rice vinegar

1 tablespoon sesame oil

¼ cup soy sauce

1 teaspoon kosher salt

2 (1 pound) racks of lamb

trimmed

kosher salt to taste

Gigot D'Agneau au Four (Roast Lamb with Beans)

Holidays and Events

Directions

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.

Nutritional Information

Korean Barbecued Rack of Lamb

Servings Per Recipe:4

Calories: 420.7

% Daily Value *

Protein: 24.2g 49%

Carbohydrates: 12.4g 4%

Dietary Fiber: 0.4g 2%

Sugars: 6.9g

Fat: 30g 46%

Saturated Fat: 11.7g 59%

Cholesterol: 97mg 32%

Vitamin A Iu: 62.7IU 1%

Niacin Equivalents: 12mg 93%

Vitamin B6: 0.2mg 12%

Vitamin C: 2.6mg 4%

Folate: 21.3mcg 5%

Calcium: 37.7mg 4%

Iron: 2.4mg 14%

Magnesium: 33.5mg 12%

Potassium: 351mg 10%

Sodium: 1626.3mg 65%

Thiamin: 0.1mg 11%

Calories From Fat: 269.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.