Ingredients
4
4 servings
- •0.25 cup minced green onions, white and light green parts only
- •0.25 cup soy sauce
- •3 tablespoons rice vinegar
- •6 cloves garlic, crushed
- •2 tablespoons gochujang (Korean hot pepper paste)
- •1.5 tablespoons brown sugar
- •1 tablespoon sesame oil
- •1 teaspoon kosher salt
- •2 (1 pound) racks of lamb, trimmed
Instructions
- Combine green onions, soy sauce, rice vinegar, garlic, gochujang, brown sugar, sesame oil, and 1 teaspoon kosher salt in a medium bowl; whisk until marinade is well combined.
- Cut a slash about 1 1/2 inches deep between each lamb rack's rib bone, stopping above the loin. Transfer racks to a large resealable plastic bag. Place the bag in a large bowl; pour marinade into the bag. Seal the bag and massage marinade onto lamb. Allow to marinate in the refrigerator for 8 hours to overnight, turning once or twice.
- Preheat an outdoor grill to 350 degrees F (175 degrees C).
- Remove lamb racks to a plate and return marinade to the refrigerator. Use paper towels to blot off excess moisture from the fatty side of lamb. Season the top with kosher salt.
- Cook lamb racks, fat-side down, on the preheated grill until browned, 7 to 8 minutes. Flip and continue cooking until an instant-read thermometer inserted into the meat reads 125 degrees F (52 degrees C), 12 to 15 minutes more. Transfer lamb to a platter and let rest for 10 minutes.
- Pour reserved marinade into a small saucepan over medium-high heat and bring to a boil. Cook until reduced to a glaze, 1 to 2 minutes.
- Brush glaze over lamb, then cut each rack between the bones to serve.
Nutritional Facts
Per 4 servings
- Calories: 421
- Carbohydrate: 12g
- Fat: 30g
- Fiber: 0g
- Protein: 24g
- Sugar: 7g
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