Korean Lamb Chops

Korean lamb chops

  • serves 4
  • Easy

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


*This recipe is gluten-free according to industry standards



  • sake, rice wine or dry sherry 2 tbsp
  • light soy sauce 2 tbsp
  • mirin 2 tbsp
  • gochujang 100g
  • garlic 2 cloves, crushed
  • ginger 1 tbsp, finely grated
  • sesame oil 1/2 tsp
  • extra-trimmed lamb cutlets 12-16

sesame spinach

  • sesame seeds 2 tbsp, toasted
  • caster sugar 1 tsp
  • ginger 1 tsp, grated
  • rice vinegar 1 tbsp
  • sesame oil 1 tsp
  • light soy sauce 1/2 tbsp
  • spinach 500g


  • 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.

Gochujang is a Korean hot pepper paste – some supermarkets now sell it in their cook’s ingredients range, or buy online from souschef.co.uk

Nutritional Information

  • Kcals 514
  • Fat 25.4g
  • Saturates 10.7g
  • Carbs 18.9g
  • Sugars 12.1g
  • Fibre 2.8g
  • Protein 48.9g
  • Salt 3.4g