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

*This recipe is gluten-free according to industry standards


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

sesame spinach

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


  • 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


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