Korean-style lamb chops with spicy sesame cucumber salad
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Serves 4
Ingredients
- 12 lamb cutlets, trimmed, or 2 racks of lamb 6 bones each
MARINADE
- 2 tbsp soy sauce
- 2 tbsp golden caster sugar
- 2 tbsp mirin
- 3cm piece ginger, peeled
- 3 cloves garlic, peeled
- chopped to make 2 tbsp pineapple
- 1 tsp Korean or regular chilli powder
- 1 tbsp sesame oil
CHILLI SAUCE
- 2 tbsp gochujang chilli paste or Sriracha sauce
- 1 tbsp rice wine vinegar
- 1 tbsp golden caster sugar
SPICY SESAME CUCUMBERS
- 3 short cucumbers, cut into slices or half moons (try Waitrose or specialist greengrocers)
- 1 tbsp sesame seeds, toasted
- 1 tbsp rice wine vinegar
- or regular 2 tsp Korean chilli flakes
- 1 tbsp sesame oil
- 1 tbsp golden caster sugar
Method
- 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.
