Korean Barbecued Rack of Lamb
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.
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.