Korean-Style Lamb Chops

Charmaine Lu -
  • 2 tbsp sake
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 100g gochujang
  • 2 crushed garlic cloves
  • 1 tbsp grated ginger
  • ½ tsp sesame oil
  • 12 lamb cutlets
  • Whisk together the soy sauce, mirin and sake and mix with the gochujang paste until smooth. Stir in the ginger, sesame oil and garlic, then pour over the lamb and leave to marinate overnight. When ready, griddle the cutlets for 2 mins on each side, or until chargrilled but still a little pink in the middle. Rest for 3 mins, then serve with steamed spinach and broccoli.
30 mins
4 serving