Korean Style Lamb Chops with Sriracha Glaze and Fresh Cucumber Salad

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Created by Russell from the GastroGays, this recipe showcases lamb’s unique versatility, it can take on big, bold flavours easily and it carries these herlads of Korean cuisine so well. Gochugaru, toasted sesame oil, kimchi, soy, rice wine –– these are all ingredients becoming easier and easier to source in an Asian supermarket, and this dish really demonstrates how fiery spice, fermented flavour and succulent, quick-cook meats make Korean cuisine so delicious. The crunchy and piquant, cooling cucumber salad on the side is the perfect partner to these spicy lamb chops.

Preparation: 15 mins

Cooking: 30 mins

Ingredients

8 side-cut lamb chops
Kimchi

For the lamb marinade
2 tbsp soy sauce
1 tbsp honey
1 tbsp toasted sesame oil
1 tbsp Gochugaru Korean Red Pepper powder (or regular chilli powder) (2 tbsp if you enjoy spice)
2 tbsp Shaoxing Rice Wine
1” piece of ginger, peeled
3 large clove of garlic, peeled

For the Sriracha glaze
2 tbsp Sriracha (or thick hot sauce of your choice)
1 tbsp rice wine vinegar
1 tbsp golden caster sugar

For the cucumber salad
1 cucumber, cut into chunky lengths
1 tbsp toasted sesame seeds
1 tbsp rice wine vinegar
2 tsp chilli flakes
1 tbsp sesame oil
1 tbsp caster sugar

Method

For the marinade
In a mixing bowl, grate the ginger and garlic and combine the other marinade ingredients, stirring together and then covering over the chops. Use your hands to mix the marinade into the lamb, cover and chill in the fridge –– ideally overnight but 30 minutes to an hour at least.

For the cucumber salad
Toast the sesame seeds until fragrant and just starting to colour. Whisk together the rice wine vinegar, chilli flakes, oil and sugar then then add the seeds to a mixing bowl. Toss the cut cucumbers around to mix well and set aside until ready to plate.

For the lamb chops
Heat a frying pan or griddle pan to medium-high. Remove the lamb chops from the marinade, and fry for 2-3 minutes per side. Note: discard marinade.
Remove the cooked chops from the pan and allow to rest on a plate or dish for five minutes, first brushing the spicy glaze on both sides.
To plate, serve two chops per person with the cucumber salad to one side and a tablespoon or two of kimchi per person.

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