Why You’ll Love This Recipe
- Unique Flavor Profile: The combination of gochujang, garlic, and sesame oil offers a sweet and spicy marinade that complements the lamb’s natural flavors.
- Tender and Juicy: Marinating the lamb overnight ensures a tender texture and enhances the overall taste.
- Impressive Presentation: Grilling the rack of lamb creates an elegant dish perfect for special occasions or a gourmet meal at home.
Ingredients
- 2 racks of lamb (approximately 1 pound each), trimmed of excess fat
- ¼ cup minced green onions (white and light green parts only)
- ¼ cup soy sauce
- 3 tablespoons rice vinegar
- 6 cloves garlic, crushed
- 2 tablespoons gochujang (Korean hot pepper paste)
- 1½ tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 teaspoon kosher salt, plus more to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Marinade: In a medium bowl, whisk together the minced green onions, soy sauce, rice vinegar, crushed garlic, gochujang, brown sugar, sesame oil, and 1 teaspoon of kosher salt until the marinade is well combined.
- Marinate the Lamb: Place the trimmed racks of lamb in a large resealable plastic bag. Pour the marinade into the bag, seal it, and massage the marinade onto the lamb. Allow it to marinate in the refrigerator for 8 hours to overnight, turning once or twice.
- Preheat the Grill: Preheat an outdoor grill to 350°F (175°C).
- Prepare the Lamb for Grilling: Remove the lamb racks from the marinade and place them on a plate. Return the marinade to the refrigerator. Use paper towels to blot off excess moisture from the fatty side of the lamb. Season the top with additional kosher salt.
- Grill the Lamb: Place the lamb racks, fat-side down, on the preheated grill. Cook until browned, about 7 to 8 minutes. Flip and continue cooking until an instant-read thermometer inserted into the meat reads 125°F (52°C) for medium-rare, approximately 12 to 15 minutes more.
- Prepare the Glaze: While the lamb is resting, pour the reserved marinade into a small saucepan over medium-high heat and bring to a boil. Cook until reduced to a glaze, about 1 to 2 minutes.
- Serve: Brush the glaze over the grilled lamb racks, then cut each rack between the bones to serve.
Servings and Timing
- Yield: 4 servings
- Preparation Time: 15 minutes
- Marinating Time: 8 hours to overnight
- Cooking Time: 25 minutes
- Total Time: 8 hours 50 minutes
Variations
- Spice Level: Adjust the amount of gochujang to increase or decrease the spiciness of the marinade.
- Herbal Notes: Add fresh herbs like mint or cilantro to the marinade for an additional layer of flavor.
- Citrus Twist: Incorporate a tablespoon of fresh lemon or lime juice into the marinade for a zesty kick.
Storage/Reheating
- Refrigeration: Store any leftover grilled lamb in an airtight container in the refrigerator for up to 3 days.
- Freezing: For longer storage, freeze the cooked lamb in a sealed container for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat the lamb in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. Alternatively, reheat in a skillet over medium heat, turning occasionally, until heated.
FAQs
What is gochujang, and where can I find it?
Gochujang is a Korean hot pepper paste made from fermented soybeans, red chili peppers, and glutinous rice. It’s available in most Asian grocery stores or online.
Can I use a different cut of lamb for this recipe?
While racks of lamb are ideal for this recipe, you can also use lamb chops or a boneless leg of lamb. Adjust cooking times accordingly.
How can I adjust the marinade for a milder flavor?
Reduce the amount of gochujang and brown sugar in the marinade to achieve a milder taste.
Is it necessary to marinate the lamb overnight?
Marinating overnight enhances the flavor and tenderness of the lamb. However, if short on time, marinating for at least 8 hours will still yield good results.
Can I cook the lamb in the oven instead of on the grill?
Yes, preheat your oven to 425°F (220°C). Place the lamb on a roasting pan and cook for about 20-25 minutes for medium-rare, or until the internal temperature reaches 125°F (52°C).
What side dishes pair well with this Korean barbecued rack of lamb?
Serve with steamed rice, grilled vegetables, or a fresh cucumber salad to complement the flavors.
Can I make the marinade ahead of time?
Yes, the marinade can be prepared up to 3 days in advance and stored in the refrigerator.
How do I know when the lamb is done?
Use an instant-read thermometer to check for doneness. 125°F (52°C) is ideal for medium-rare, and 135°F (57°C) for medium.
Can I adjust the sweetness of the marinade?
Yes, you can add more or less brown sugar to adjust the sweetness of the marinade.
How do I carve the lamb after grilling?
Once rested, cut between the ribs to separate each chop. Serve with the glaze on top.
Conclusion
This Korean Barbecued Rack of Lamb recipe offers a unique fusion of bold flavors, combining the spicy-sweet taste of gochujang with tender, juicy lamb. Perfect for a special dinner or any occasion where you want to impress your guests, this dish is not only delicious but visually stunning. With simple ingredients and straightforward grilling steps, it’s sure to be a crowd-pleaser every time!
Korean Barbecued Rack of Lamb
This Korean Barbecued Rack of Lamb combines the bold, spicy-sweet flavors of gochujang with tender, juicy lamb for an unforgettable dish. Grilled to perfection and glazed with a flavorful marinade, this rack of lamb is perfect for impressing guests on special occasions or enjoying a gourmet meal at home.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 8 hours 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Korean-inspired
- Diet: Gluten Free
Ingredients
- 2 racks of lamb (approximately 1 pound each), trimmed of excess fat
- ¼ cup minced green onions (white and light green parts only)
- ¼ cup soy sauce
- 3 tablespoons rice vinegar
- 6 cloves garlic, crushed
- 2 tablespoons gochujang (Korean hot pepper paste)
- 1½ tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 teaspoon kosher salt, plus more to taste
Instructions
- Prepare the Marinade: In a medium bowl, whisk together minced green onions, soy sauce, rice vinegar, crushed garlic, gochujang, brown sugar, sesame oil, and 1 teaspoon kosher salt.
- Marinate the Lamb: Place the trimmed racks of lamb in a resealable plastic bag. Pour in the marinade, seal, and massage it into the lamb. Refrigerate for 8 hours to overnight, turning occasionally.
- Preheat the Grill: Preheat an outdoor grill to 350°F (175°C).
- Prepare the Lamb for Grilling: Remove lamb from marinade, placing it on a plate. Reserve marinade in the fridge. Pat lamb dry with paper towels, blotting off excess moisture. Season with more kosher salt.
- Grill the Lamb: Place the lamb racks fat-side down on the grill. Grill for about 7 to 8 minutes until browned, then flip and cook for an additional 12 to 15 minutes, until an internal thermometer reads 125°F (52°C) for medium-rare.
- Prepare the Glaze: While the lamb rests, bring the reserved marinade to a boil in a saucepan over medium-high heat. Reduce for 1 to 2 minutes to a glaze.
- Serve: Brush the glaze over the lamb racks and cut between the bones to serve.
Notes
- Spice Level: Adjust gochujang and brown sugar to make the marinade spicier or milder.
- Herbal Touch: Add fresh mint or cilantro to the marinade for extra freshness.
- Citrus Kick: A tablespoon of fresh lemon or lime juice in the marinade adds brightness.
