Racks of lamb rest overnight in a sweet, spicy marinade of gochujang, soy sauce, green onions, garlic, and sesame oil and grilled to juicy perfection in this Korean barbecue recipe by Chef John. The salt and sugar content of the marinade acts as a brine, producing a juicy interior for the lamb meat. In the final stage, the marinade is reduced, doubling as a sauce. (Love sauce? Make extra marinade.) Get Chef John's recipe for Korean Barbecued Rack of Lamb.