Korean Barbecued Rack of Lamb

1. 1

   In a medium bowl, combine the green onions, soy sauce, rice vinegar, garlic, gochujang, brown sugar, sesame oil, and 1 teaspoon kosher salt; whisk until the marinade is thoroughly blended.

2. 2

   Cut a slash about 1 1/2 inches deep between each rib bone on the lamb racks, stopping before the loin. Place the racks in a large resealable plastic bag. Set the bag in a large bowl; pour the marinade into the bag. Seal and massage the marinade over the lamb. Marinate in the refrigerator for 8 hours to overnight, turning once or twice.

3. 3

   Preheat an outdoor grill to 350 degrees F (175 degrees C).

4. 4

   Move the lamb racks to a plate and return the marinade to the refrigerator. Pat the fatty side of the lamb dry with paper towels. Season the top with kosher salt.

5. 5

   Grill the lamb racks, fat-side down, on the preheated grill until browned, 7 to 8 minutes. Flip and continue cooking until an instant-read thermometer inserted into the meat reads 125 degrees F (52 degrees C), 12 to 15 minutes more. Transfer the lamb to a platter and rest for 10 minutes.

6. 6

   Pour the reserved marinade into a small saucepan over medium-high heat and bring to a boil. Cook until it reduces to a glaze, 1 to 2 minutes.

7. 7

   Brush the glaze over the lamb, then slice each rack between the bones to serve.

• Calories 619.55 kcal High
• Protein 49.12 g Good Source
• Carbs 51.14 g Moderate
• Total Fat 20.02 g High
• Saturated Fat 7.63 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 140.61 mg High
• Sodium 926.79 mg High
• Fiber 1.07 g Low Source
• Sugar 5.64 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 664.44 mg Good Source
• Iron 3.62 mg Good Source
• Potassium 808.45 mg Moderate
• Vitamin A 1.3 mcg_rae Low Source
• Vitamin C 76.81 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Soy 🌱
• Sesame
• Garlic 🧄