Korean Barbecued Rack of Lamb

This Korean rack of lamb recipe show's how lamb's subtly sweet gaminess works perfectly with the funky goodness of gochujang chile paste. The salt and sugar content of the simple 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 the rack for this since it's more tender, easier to work with than the leg, and a little more user-friendly than chops.

Ingredients

  • ¼ cup minced green onions, white and light green parts only
  • ¼ cup soy sauce
  • 3 tablespoons rice vinegar
  • 6 cloves garlic, crushed
  • 2 tablespoons gochujang (korean hot pepper paste)
  • 1 ½ tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 1 teaspoon kosher salt, plus more to taste
  • 2 (1 pound) racks of lamb, trimmed of any excess fat

Directions

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