Korean-style lamb chops with spicy sesame cucumber salad

Korean-style lamb chops with spicy sesame cucumber salad

  • serves 4
  • Easy

Try this easy recipe for a Korean bbq at home. Lamb chops marinated in a sweet-sour sauce, then grilled and served with spicy cucumber salad and chilli sauce.



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


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


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


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


  • 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.

Nutritional Information

  • Kcals 492
  • Fat 32.4g
  • Carbs 28.2g
  • Fibre 1.2g
  • Protein 21.1g
  • Salt 2.1g