Ingredients

12 lamb cutlets

150ml rice syrup

100g gochujang

2 garlic cloves, crushed

100ml apple cider or rice vinegar

40g gochugaru (Korean chili flakes)

600g green beans

2 tbsp olive oil, trimmed

1 large red chili, thinly sliced into rings on the diagonal

20g sesame seeds, toasted

1 banana shallot, thinly sliced into rings

2 tbsp crispy fried onions

1 lime, juiced

Handful of mint leaves, roughly chopped

Instructions

Step 1: Combine the rice syrup, gochujang, crushed garlic, apple cider or rice vinegar, and gochugaru in a pan. Simmer over medium heat for 5 minutes, then set aside to cool. This glaze can be kept chilled for up to two weeks.

Step 2: Slash the fat along the back of each lamb cutlet in five places using a sharp knife or kitchen scissors. Coat the cutlets with some of the cooled glaze, reserving the rest, then place on a plate and marinate in the fridge for 1 hour.

Step 3: Heat your barbecue to low. Place the marinated cutlets, fat-side down, in a warm spot on the grill. Cook slowly over gentle heat so the fat can render without burning.

Step 4: Once the fat has started to render, brush the cutlets with more glaze. Increase the heat or move the cutlets to a hotter part of the grill, cooking them directly over the heat for about 1 minute on each side until browned.

Step 5: Continue cooking the cutlets for 2 minutes on each side, brushing with glaze and moving them around to prevent burning. The cutlets should be pink inside with a sticky glaze when ready. Remove from heat and allow them to rest.

Step 6: For the salad, toss the green beans with olive oil and season well. If your grill has large gaps, place a sheet of foil on the grill before cooking the beans to avoid them falling through.

Step 7: Grill the green beans for 2-3 minutes until lightly colored, then transfer to a bowl. Add the red chili rings, toasted sesame seeds, banana shallot, and crispy fried onions. Stir to combine and cool slightly.

Step 8: Add the lime juice and chopped mint leaves to the salad, season to taste, and give it a final mix. Serve the succulent lamb cutlets alongside the toasted green bean and sesame salad.

Tips & Variations

For extra smoky flavor, use charcoal or wood chips in your barbecue.

Substitute gochugaru with smoked paprika if Korean chili flakes aren’t available.

To make the salad vegan, swap crispy fried onions for toasted nuts or seeds.

If you don’t have a barbecue, you can cook the lamb cutlets in a hot skillet or under a broiler, adjusting cooking time to avoid burning the glaze.

FAQs

Can I prepare the glaze in advance?

Yes, the glaze can be made ahead and stored in the fridge for up to two weeks, making meal prep easier.

How do I know when the lamb cutlets are cooked properly?

The cutlets should have a pink center with sticky, caramelized glaze on the outside. Cooking slowly at first helps render the fat, and finishing on higher heat browns the cutlets without burning them.