Rating: 5 stars
14 Ratings
  • 5 star values: 13
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary

25 mins
8 hrs 10 mins
8 hrs 50 mins
15 mins
2 racks of lamb


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


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

  • 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.

  • 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.

  • 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.

  • 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.

Chef's Notes:

You should find gochujang at any grocery store where the cool kids shop, but if not, it's available online.

The ingredient amounts below will only allow for a few tablespoons of sauce, once reduced. If you want more, just double the amounts, and save half to add to your reduction.

Nutrition Facts

421 calories; protein 24.2g; carbohydrates 12.4g; fat 30g; cholesterol 97mg; sodium 1626.3mg. Full Nutrition