serves
4
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 60 ml (2 fl oz) sake
- 35 g (1¼ oz) gochujang (Korean chilli paste)
- 1 tbsp doenjang (Korean soya bean paste)
- 2 tbsp mirin
- 1 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1½ tsp gochugaru (Korean chilli flakes)
- 1 tbsp honey
- 16 French trimmed lamb rib chops (about 85 g/3 oz each)
- vegetable oil, for grilling
- roasted sesame seeds, to serve
Marinating time 4 hours or overnight
Standing time 30 minutes
Instructions
In a large bowl, whisk together the sake, chilli paste, soya bean paste, mirin, soy sauce, sesame oil, chilli flakes and honey until smooth. Add the lamb chops and toss to coat. Cover and marinate in the fridge, tossing once or twice, for at least 4 hours or up to overnight. Before grilling, let the lamb chops come to room temperature, about 30 minutes.
Preheat a gas or charcoal grill to medium-hot. Lightly brush the grates with vegetable oil. Cut a long strip of foil twice the length of the lamb chop bones, fold it in half and lay it on the grill. Arrange the chops on the grill without crowding and with the bones over the foil so they don’t burn. Grill, covered, for about 7 minutes total for medium-rare, or until cooked to your liking, flipping the chops halfway through. Transfer to a platter, sprinkle with sesame seeds and leave to rest for about 5 minutes before serving.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
