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Korean Barbecued Rack of Lamb Recipe

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Korean Barbecued Rack of Lamb Recipe

Directions

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Ingredients :

  • 2 tablespoons gochujang (Korean hot pepper paste)
  • 6 cloves garlic, crushed
  • ¼ cup minced green onions, white and light green parts only
  • 1 ½ tablespoons brown sugar
  • 3 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • ¼ cup soy sauce
  • 1 teaspoon kosher salt
  • 2 (1 pound) racks of lamb, trimmed
  • kosher salt to taste
  • Methods :

  • Step 1

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

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    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.

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