Korean Barbecued Rack of Lamb

Chef John
Recipe By Chef John
Published 5th Mar 2020
Korean Barbecued Rack of Lamb
Prep 15m
Cook 25m
Ready In 8h 50m
Servings 2 racks 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.