Korean Barbecued Rack of Lamb recipe
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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
Nutrition Info
- 420.7 caloriescarbohydrate: 12.4 gcholesterol: 97 mgfat: 30 gfiber: 0.4 gprotein: 24.2 gsaturatedFat: 11.7 gservingSize: -sodium: 1626.3 mgsugar: 6.9 gtransFat: : -unsaturatedFat: : -
Directions Korean Barbecued Rack of Lamb
Directions
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Combine gochujang, garlic, green onions, brown sugar, rice vinegar, sesame oil, soy sauce, and salt. Whisk marinade until thoroughly combined.
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.
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.
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.
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.