Korean lamb chops
Try this quick and easy Korean lamb chops recipe, great for a weekend BBQ when you have lots of guests to feed. Buy heavily-trimmed lamb cutlets, so they only need a quick flash on a griddle to become perfectly pink, tender and succulent
sesame spinach
- 2 tbsp sesame seedstoasted
- 1 tsp caster sugar
- 1 tsp gingergrated
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tbsp light soy sauce
- 500g spinach
Nutrition: per serving
- kcal514low
- fat25.4g
- saturates10.7g
- carbs18.9g
- sugars12.1g
- fibre2.8g
- protein48.9g
- salt3.4g
Method
step 1
Whisk the sake, soy sauce and mirin into the gochujang paste until smooth. Add the garlic, ginger and sesame oil. Pour over the lamb and marinate overnight in the fridge.
step 2
To make the sesame dressing, keep aside 1 tsp of the sesame seeds then grind the rest with a mortar and pestle to a paste.
step 3
Put the sesame paste in a bowl with the reserved whole seeds and add all the other ingredients except the spinach. Add 1 tbsp boiling water and whisk together.
step 4
Blanch the spinach briefly in boiling water then squeeze out the excess.
step 5
Heat a griddle or barbecue to high. Griddle the cutlets for a minute or 2 on each side, or until chargrilled. Rest for 3 minutes.
step 6
Divide the spinach between plates and drizzle over some of the dressing. Serve with the lamb.