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Korean Barbecued Rack of Lamb
Korean Barbecued Rack of Lamb
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
530 minutes
Chef John's Korean rack of lamb is marinated overnight in a sweet and spicy blend of gochujang, green onions, garlic, brown sugar, and sesame for irresistible flavor.
Ingredients:
  • 0.25 cup minced green onions, white and light green parts only
  • 0.25 cup soy sauce
  • 3 tablespoons rice vinegar
  • 6 cloves garlic, crushed
  • 2 tablespoons gochujang (Korean hot pepper paste)
  • 1.5 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 1 teaspoon kosher salt
  • 2 (1 pound) racks of lamb, trimmed
Instructions:
  • In a medium bowl, whisk together green onions, soy sauce, rice vinegar, garlic, gochujang, brown sugar, sesame oil, and 1 teaspoon kosher salt until the marinade is well mixed.
  • Score the lamb racks by making a 1 1/2-inch deep cut between each rib bone, stopping before the loin. Place the racks in a large resealable plastic bag set in a bowl. Pour the marinade into the bag, seal, and massage it onto the lamb. Refrigerate for 8 hours to overnight, flipping occasionally.
  • Heat up your outdoor grill to a toasty 350 degrees F (175 degrees C).
  • Pat dry the fatty side of the lamb racks with paper towels, then season generously with kosher salt. Set aside on a plate while the marinade chills in the refrigerator.
  • Grill lamb racks fat-side down until nicely browned, about 7 to 8 minutes. Flip and grill until an instant-read thermometer reads 125°F (52°C) when inserted into the meat, for an additional 12 to 15 minutes. Rest the lamb on a platter for 10 minutes before serving.
  • In a small saucepan, bring the reserved marinade to a boil over medium-high heat. Reduce to a glaze for 1 to 2 minutes.
  • Coat lamb with glaze, then slice between the bones before plating.

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