1. Recipes

How to Make Korean Barbecued Rack of Lamb - A Step-by-Step Guide

Korean cuisine is known for its bold flavors and unique cooking methods, and one dish that perfectly encapsulates this is the Korean Barbecued Rack of Lamb. This dish combines the succulent tenderness of rack of lamb with the complex and spicy flavors of traditional Korean barbecue sauce, resulting in a dish that is sure to impress your guests and tantalize their taste buds.

While traditional Korean barbecue often features beef, pork, or chicken, the addition of lamb in this recipe add...

Read more Snack recipes

Ingredients

  • 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)
  • 1 ½ tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 1 teaspoon kosher salt, plus more to taste
  • 2 (1 pound) racks of lamb, trimmed of any excess fat

Information

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Additional Time: 8 hrs 10 mins
  • Total Time: 8 hrs 50 mins
  • Servings: 4
  • Yield: 2 racks of lamb

  • Combine green onions, soy sauce, rice vinegar, garlic, gochujang, brown sugar, sesame oil, and 1 teaspoon kosher salt in a medium bowl; whisk until marinade is well combined.
  • Cut a slash about 1 1/2 inches deep between each lamb rack's rib bone, stopping above the loin. Transfer racks to a large resealable plastic bag. Place the bag in a large bowl; pour marinade into the bag. Seal the bag and massage marinade onto lamb. Allow to marinate in the refrigerator for 8 hours to overnight, turning once or twice.
  • Preheat an outdoor grill to 350 degrees F (175 degrees C).
  • Remove lamb racks to a plate and return marinade to the refrigerator. Use paper towels to blot off excess moisture from the fatty side of lamb. Season the top with kosher salt.
  • Cook lamb racks, fat-side down, on the preheated grill until browned, 7 to 8 minutes. Flip and continue cooking until an instant-read thermometer inserted into the meat reads 125 degrees F (52 degrees C), 12 to 15 minutes more. Transfer lamb to a platter and let rest for 10 minutes.
  • Pour reserved marinade into a small saucepan over medium-high heat and bring to a boil. Cook until reduced to a glaze, 1 to 2 minutes.
  • Brush glaze over lamb, then cut each rack between the bones to serve.

    • Nutrition

    421 cal.

    • Total Fat: 30g
    • Saturated Fat: 12g
    • Cholesterol: 97mg
    • Sodium: 1626mg
    • Total Carbohydrate: 12g
    • Dietary Fiber: 0g
    • Total Sugars: 7g
    • Protein: 24g
    • Vitamin C: 3mg
    • Calcium: 38mg
    • Iron: 2mg
    • Potassium: 351mg

    Categories

    Spicy recipes
    Grilled recipes
    Korean recipes
    Lamb recipes
    Barbecue recipes