Korean Barbecued Rack of Lamb

Excellent marinade, and it really did cut down on the gamey flavor. I grilled it over charcoal and finished it in the oven.

Amazing!

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!

I have been looking for the perfect marinade and I think I found it. This was perfect for my lamb ribs that I marinaded then put in the over for 45 minutes then transferred to the grill for another 20 minutes. Ribs turned out perfect and juicy. Nice crust from the marinade. I will be using this marinade for my ribs, rib roast and prime rib.

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.

This was so easy and good. I roasted the lamb at 425 for about 22 minutes. Served with roasted asparagus. Perfect!

I loved it. Will make this for friends soon.

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.

It is so good

such a good recipe I've made it twice now, and never any leftovers! cheers chef John!