Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Korean lamb chops
- Preparation and cooking time
- Total time
- plus marinating
- Easy
- Serves 4
Ingredients
- 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
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.
