gochujang glazed lamb chops
Move over, rosemary, there’s a new way to make finger-licking-good lamb chops.
In my household, we put gochujang in LOTS of things: soups, stews, stir-fry, sauces, marinades, etc. When I got these beautiful lamb chops, I thought, “why not gochujang these up?!”
The flavor profile of lamb is a unique balance of strong and delicate, therefore I was a bit hesitant to slather it with something as powerful as gochujang. Nevertheless, I accepted the risk and prepared a marinade made up of: gochujang, soy sauce, rice wine, garlic, ginger, scallions, sesame oil, and white pepper powder. To my surprise, the resulting taste was a perfect balance of Korean flavors and the typical lamb-y flavor. This is a recipe I’ll be returning to time and time again for lamb chops!
Ingredients
4 cloves garlic, minced
1 tbsp grated ginger
3 scallions, finely chopped (white and green parts separated)
2 tbsp gochujang
1 tbsp soy sauce
1 tbsp rice wine
1/2 tsp white pepper powder
1 tsp sesame oil
4 lamb chops, separated
avocado oil
Directions
In a medium mixing bowl, combine garlic, ginger, white parts of scallions, gochujang, soy sauce, rice wine, white pepper powder, and sesame oil. Mix well.
Dip each lamb chop in the marinade and place it in a glass container. Arrange lamb chops in a single layer if possible. Pour remaining marinade on top of them. Cover the container and let marinate in the refrigerator for at least 4 hours.
When ready to cook, preheat the oven to 400°F and remove the marinated lamb chops from the fridge. On the stove top, heat and oil an oven safe skillet (i.e. cast iron) over medium-high heat.
Carefully sear each side of the lamb chops for 30 seconds to brown. Arrange them in a single layer and pour the marinade mixture on top. Remove from stove top and transfer skillet to oven. Let cook for 10-15 minutes until medium-rare or medium, depending on your preference.
Remove from oven and garnish with green parts of scallions. Serve hot.
