Korean Barbecued Rack of Lamb
Description
This Korean rack of lamb recipe by Chef John features a sweet, spicy overnight marinade of gochujang, green onions, garlic, brown sugar, and sesame.
Ingredients
•
1/4 cup minced green onions, white and light green parts only
•
1/4 cup soy sauce
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3 tablespoons rice vinegar
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6 cloves garlic, crushed
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2 tablespoons gochujang (Korean hot pepper paste)
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1 1/2 tablespoons brown sugar
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1 tablespoon sesame oil
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1 teaspoon kosher salt
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2 (1 pound) racks of lamb, trimmed
Directions
1
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.
2
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.
3
Preheat an outdoor grill to 350 degrees F (175 degrees C).
4
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.
5
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.
6
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.
7
Brush glaze over lamb, then cut each rack between the bones to serve.