KOREAN BARBECUED RACK OF LAMB
Lamb's subtly sweet gaminess works perfectly with the funky goodness of gochujang chile paste. The salt and sugar content of the simple Korean marinade acts as a brine for the lamb, producing a juicy interior when soaked overnight. In the final stage, the marinade is reduced, doubling as a sauce. 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.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 8h50m
Yield 4
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 420.7 calories, Carbohydrate 12.4 g, Cholesterol 97 mg, Fat 30 g, Fiber 0.4 g, Protein 24.2 g, SaturatedFat 11.7 g, Sodium 1626.3 mg, Sugar 6.9 g
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khalilullah Maizrwal
[email protected]Overall, this was a good recipe. I would recommend it to others.
Kasun Ranjth
[email protected]This recipe is a bit pricey. I think I'll try a cheaper recipe next time.
Jason velazquez
[email protected]I'm not sure if I did something wrong, but the lamb didn't turn out as flavorful as I expected.
Log wasib
[email protected]This recipe is a bit too complicated for me. I think I'll try a simpler recipe next time.
Asif Qurashi
[email protected]The lamb was a bit dry. I think I should have cooked it for less time.
Laz Kaitungwa
[email protected]The marinade was too salty for my taste. I would recommend using less soy sauce.
Dani Escareno
[email protected]I followed the recipe exactly and the lamb was tough and overcooked. I'm not sure what went wrong.
Waqas
[email protected]This recipe is easy to follow and the lamb turned out great. I will definitely be making this again.
Marlen Manzanares
[email protected]I made this dish for a party and it was a huge hit. Everyone loved the lamb and the marinade. I will definitely be making this again.
Musana Sumayah
[email protected]This was my first time making Korean barbecue, and it was a success! The lamb was delicious and the marinade was flavorful. I will definitely be making this again.
BLACK AND WHITE
[email protected]I love the combination of flavors in this dish. The sweetness of the honey and the smokiness of the barbecue sauce complement each other perfectly. The lamb is also cooked perfectly.
Yide Mam
[email protected]This recipe is a keeper! The lamb was fall-off-the-bone tender and the flavors were amazing. I will definitely be making this again.
Haiti Diamond
[email protected]I've made this dish several times now, and it's always a hit. The lamb is always tender and juicy, and the marinade gives it a delicious flavor. I like to serve it with rice and vegetables.
Omolewa Ola
[email protected]This Korean barbecued rack of lamb was an absolute delight! The flavors were bold and complex, and the lamb was cooked to perfection. I followed the recipe exactly, and it turned out perfectly. My family and friends raved about it, and I will definit