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Try these Korean-style lamb chops then check out our lamb chops with mint sauce potatoes, roast rack of lamb and this lamb chop curry.

Ingredients

  • 12 lamb cutlets, trimmed, or 2 racks of lamb 6 bones each

MARINADE

  • 2 tbsp soy sauce
  • 2 tbsp golden caster sugar
  • 2 tbsp mirin
  • 3cm piece ginger, peeled
  • 3 cloves garlic, peeled
  • chopped to make 2 tbsp pineapple
  • 1 tsp Korean or regular chilli powder
  • 1 tbsp sesame oil

CHILLI SAUCE

  • 2 tbsp gochujang chilli paste or Sriracha sauce
  • 1 tbsp rice wine vinegar
  • 1 tbsp golden caster sugar

SPICY SESAME CUCUMBERS

  • 3 short cucumbers, cut into slices or half moons (try Waitrose or specialist greengrocers)
  • 1 tbsp sesame seeds, toasted
  • 1 tbsp rice wine vinegar
  • or regular 2 tsp Korean chilli flakes
  • 1 tbsp sesame oil
  • 1 tbsp golden caster sugar

Method

  • STEP 1

    If you are using racks of lamb cut them into individual chops. Whizz the marinade ingredients together in a food processor. Pour over the chops and marinate in the fridge overnight or for at least a couple of hours. Mix the chilli sauce ingredients together and set aside.

  • STEP 2

    Put the cucumbers in a bowl and pour the other ingredients over. Mix well and set aside.

  • STEP 3

    Heat your barbecue or griddle pan. Wipe the excess marinade off the lamb chops and brush lightly with a little oil to keep them from sticking. Grill for 2 minutes each side, then brush a small amount of the chilli sauce on both sides. Wrap in foil to rest for 10 minutes.

  • STEP 4

    Serve the chops with the salad and the chilli sauce.

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