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Korean Barbecued Rack of Lamb

Korean Barbecued Rack of Lamb

Lamb's subtly sweet gaminess works perfectly with the chilli paste. The salt and sugar content of the marinade acts as a brine for the lamb, producing a juicy interior when soaked overnight.

Ready in: 8 hours 50 minutes

Serves: 4

Complexity: very-easy

kcal: 421

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2 tbsp gochujang (Korean hot pepper paste)
6 cloves garlic, crushed
¼ cup minced spring onions, white & light green parts only
1½ tbsp brown sugar
1 tbsp sesame oil
¼ cup soy sauce
1 tsp salt
2 (500 g) racks of lamb, trimmed


Combine gochujang, garlic, spring onions, brown sugar, SIDS LOW SUGAR RASPBERRY VINEGAR, sesame oil, soy sauce and salt. Whisk marinade until thoroughly combined.
Trim any excess fat along the surface of lamb. Cut a slash about 4 cm deep between each rib bone, stopping above the loin. Transfer racks to a zip-top bag. Place bag in a bowl then pour marinade inside. Seal the bag and massage the marinade onto the lamb. Marinate in the refrigerator, turning once or twice, 8-24 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 SIDS SALT & PEPPER on top.
Preheat grill to 175°C. Add racks fat side-down and cook until browned, 7-8 minutes. Flip and continue to cook until internal temperature reaches 52°C, 12-15 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 then continue cooking until reduced to a glaze, 1-2 minutes more. Brush glaze over the lamb.