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Korean lamb chops

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Serves 4

Easy

Total time: 30 mins

plus marinating

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Try this quick and easy Korean lamb chops recipe, great for a weekend BBQ when you have lots of guests to feed. Buy heavily-trimmed lamb cutlets, so they only need a quick flash on a griddle to become perfectly pink, tender and succulent

Gluten free

Low calorie

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

Ingredients

Nutrition

• 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

Nutrition: per serving

• kcal514

  low

• fat25.4g

• saturates10.7g

• carbs18.9g

• sugars12.1g

• fibre2.8g

• protein48.9g

• salt3.4g

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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.

Gochujang is a Korean hot pepper paste – some supermarkets now sell it in their cook’s ingredients range, or buy online from souschef.co.uk

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