Korean Barbecued Rack of Lamb Recipe

Recipesfull introduces to you: Good Times, Good Food. (Korean Barbecued Rack of Lamb Recipe). 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.

Brief

Prep 15 mins

Cook: 25 mins

Additional: 8hrs10 mins

Total: 8hrs50 mins

Servings: 4

Yield: 2 racks of lamb

Korean Barbecued Rack of Lamb Recipe

Ingredients

2 tablespoons gochujang (Korean hot pepper paste)

6 cloves garlic

crushed

¼ cup minced green onions

white and light green parts only

1 ½ tablespoons brown sugar

3 tablespoons rice vinegar

1 tablespoon sesame oil

¼ cup soy sauce

1 teaspoon kosher salt

2 (1 pound) racks of lamb

trimmed

kosher salt to taste

Bacalhau Portuguese ao Forno (Salt Cod with Tomatoes and Olives)

Holidays and Events

Directions

Step 1

Combine gochujang garlic green onions brown sugar rice vinegar sesame oil soy sauce and salt. Whisk marinade until thoroughly combined.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Nutritional Information

Korean Barbecued Rack of Lamb Recipe

Servings Per Recipe:4

Calories: 420.7

% Daily Value *

Protein: 24.2g 49%

Carbohydrates: 12.4g 4%

Dietary Fiber: 0.4g 2%

Sugars: 6.9g

Fat: 30g 46%

Saturated Fat: 11.7g 59%

Cholesterol: 97mg 32%

Vitamin A Iu: 62.7IU 1%

Niacin Equivalents: 12mg 93%

Vitamin B6: 0.2mg 12%

Vitamin C: 2.6mg 4%

Folate: 21.3mcg 5%

Calcium: 37.7mg 4%

Iron: 2.4mg 14%

Magnesium: 33.5mg 12%

Potassium: 351mg 10%

Sodium: 1626.3mg 65%

Thiamin: 0.1mg 11%

Calories From Fat: 269.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.