Rating: 4.79 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

prep:
15 mins
cook:
25 mins
additional:
8 hrs 10 mins
total:
8 hrs 50 mins
Servings:
4
Yield:
2 racks of lamb
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Ingredients

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

Directions

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

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  • 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
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Reviews (10)

Most helpful positive review

Rating: 5 stars
08/13/2018
Excellent marinade and it really did cut down on the gamey flavor. I grilled it over charcoal and finished it in the oven. Read More
(1)

Most helpful critical review

Rating: 2 stars
04/02/2020
As presented, this recipe is an absolute salt bomb for people who must restrict their sodium. I cut the soy sauce in half and eliminated the salt. I added low sodium sweet chili paste-about 2 tablespoons- and the results were delicious. Note to Chef John, keep those who should keep an eye on their salt intake in mind. Most people get entirely too much. Read More
14 Ratings
  • 5 star values: 13
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/22/2020
Amazing! Read More
(1)
Rating: 5 stars
08/13/2018
Excellent marinade and it really did cut down on the gamey flavor. I grilled it over charcoal and finished it in the oven. Read More
(1)
Rating: 5 stars
04/13/2020
Used Hosisin sauce instead of the Gochujang( hot pepper paste) it turned out perfect. Sweet and spicy. I didn't find it overly salty and it did cut down on the gamey flavor of the lamb. Reduced the marinade down and used at the table. Served the lamb with the cool cucumber salad, perfect combination. Read More
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Rating: 5 stars
06/14/2020
This is a REALLY good recipe. I reduced the sauce, but didn't use any of it because they were so flavorful right off of the grill. I put the sauce in the fridge for some ribs I'm getting ready to cook on the grill! Read More
Rating: 5 stars
08/14/2019
It is so good Read More
Rating: 5 stars
03/06/2020
This was so easy and good. I roasted the lamb at 425 for about 22 minutes. Served with roasted asparagus. Perfect! Read More
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Rating: 2 stars
04/01/2020
As presented, this recipe is an absolute salt bomb for people who must restrict their sodium. I cut the soy sauce in half and eliminated the salt. I added low sodium sweet chili paste-about 2 tablespoons- and the results were delicious. Note to Chef John, keep those who should keep an eye on their salt intake in mind. Most people get entirely too much. Read More
Rating: 5 stars
06/14/2019
I loved it. Will make this for friends soon. Read More
Rating: 5 stars
05/18/2019
such a good recipe I've made it twice now and never any leftovers! cheers chef John! Read More