Tuesday, June 26, 2018

Korean Barbecued Rack of Lamb – That Other Rack of Ribs

While less popular than beef and pork, lamb was the original barbecued meat (Google barbacoa for details), and may be the best suited for cooking over smoky coals. That’s especially true when paired with this very simple Korean-inspired marinade. This really did taste every bit as good as it looked, and that’s saying something.

Lamb has a slight, subtly sweet gaminess, which works perfectly with the funky goodness of our gochujang chili paste, and if you let it soak overnight, you’ll be rewarded with a juicy interior as well. 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.

You should find gochujang at any grocery store where the cool kids shop, but if not, it’s available online. Here is the one I used, just in case that matters. If you do happen to splurge for a jar, trust me, you’ll use it all by the end of summer.

By the way, the ingredient amounts below will only allow for a few tablespoons of sauce, once reduced. If you want more, just double the amounts, and save half to add to your reduction. A little more sauce probably isn’t a bad idea, especially if there’s going to be rice around. Either way, I really do hope you give this a try soon. Enjoy!

Ingredients for 4 Portions:
2 trimmed racks of lamb (about 1 pound each)
2 tablespoons gochujang chili paste
6 cloves crushed garlic
1/4 cup finely minced green onions
2 tablespoons brown sugar
3 tablespoons rice vinegar
1 tablespoon sesame oil
1/4 cup soy sauce
1 teaspoon kosher salt


Pete Glaze said...

Would this work with beef short ribs? We've got two packages in the deep freezer which are waiting to be used.

Kferg said...

Chef John, that looks amazing! Might have to make this and not tell my husband it's lamb, because the only lamb he's ever had was overcooked. Looks so tender and delicious!

What sides do you recommend?

Thanks for all of your amazing recipes - I've made a few dozen thus far!!

ctc said...

Chef John - if you don't have access to a grill, is there a way to do this in an oven? and if so, how long and what temperatures?

Amateur Chef-dad said...

Chef John, this looks amazing. Could you do this in the oven instead of on a grill? What temp would you recommend I use and for how long?

Dreamatorium said...

Could you supplement pork ribs or short ribs for the meat
Or do you think the sauce might need to be tweaked a bit to better suit something else?

Unknown said...

can this marinade/sauce work on chicken?

John Wilson said...

Looks wonderful. What was the slaw you served it with?

BlueinUtah said...

I absolutely love this marinade/sauce! I had all the ingredients for this on hand except for the lamb, so I used it on a rack of pork ribs that were begging for something different. This was a huge hit! And yes, I recommend doubling the sauce.

Foodlogger.cy said...

Will definitely try this as well! Hopping it is as good as Gordon Ramsay’s herb crusted rack of lamb.

The Dave said...

Great recipie. Have made it a dozen times and our guests are always blown away. This pairs well with CJ’s Asian cold noodle salad. Bring to room temperature before plating up.