Description

This BBQ gochujang lamb cutlets recipe features tender lamb marinated in a spicy, sweet Korean-inspired glaze made with gochujang and rice syrup, grilled slowly to render the fat and develop a sticky caramelized crust. Served alongside a toasted green bean and sesame salad with lime and fresh mint, this dish combines smoky, spicy, and fresh flavors perfect for a summer barbecue.

Ingredients

Scale

For the Lamb and Glaze

12 lamb cutlets
150ml rice syrup
100g gochujang (Korean chili paste)
2 garlic cloves, crushed
100ml apple cider or rice vinegar
40g gochugaru (Korean chili flakes)

For the Toasted Green Bean & Sesame Salad

600g green beans, trimmed
2 tbsp olive oil
1 large red chilli, 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

Prepare the glaze: Combine the rice syrup, gochujang, crushed garlic, apple cider or rice vinegar, and gochugaru in a pan. Simmer over medium heat for 5 minutes until the mixture thickens slightly. Remove from heat and set aside to cool. The glaze can be stored refrigerated for up to two weeks.
Marinate the lamb: Using a sharp knife or kitchen scissors, slash the fat along the back of each lamb cutlet in five places to help render the fat. Coat the cutlets generously with some of the cooled glaze, reserving the rest. Place the cutlets on a plate and marinate in the fridge for 1 hour.
Heat the barbecue: Prepare your barbecue and heat it to a low temperature for gentle cooking.
Cook the cutlets slowly: Position the marinated lamb cutlets fat-side down on a warm area of the grill so the fat renders slowly without burning. This process ensures tenderness and flavor development.
Glaze and sear the cutlets: Once the fat starts to render, brush the cutlets with more glaze. Then move the cutlets directly over hotter coals or increase the heat, cooking about 1 minute on each side to brown the meat. Continue cooking for 2 minutes on each side, brushing with more glaze and turning frequently to avoid flare-ups. The cutlets should be pink inside with a sticky, caramelized glaze. Remove from the grill and let them rest.
Prepare the green bean salad: Toss the trimmed green beans with olive oil and season well. If your grill grate has wide gaps, place a sheet of foil on top before putting the beans on to prevent them from falling through. Grill the beans for 2-3 minutes until lightly colored and slightly tender. Transfer the beans to a bowl.
Assemble the salad: To the warm beans, add the sliced red chili, toasted sesame seeds, banana shallot rings, and crispy fried onions. Stir gently to combine and allow the mixture to cool slightly. Add the lime juice and chopped mint leaves, then adjust seasoning to taste.
Serve: Plate the rested lamb cutlets alongside the toasted green bean and sesame salad for a vibrant, flavorful meal perfect for outdoor gatherings.

Notes

Make sure to marinate the lamb for at least one hour for maximum flavor infusion.
Adjust the heat of the barbecue carefully to avoid burning the glaze, which contains sugars that can char quickly.
The glaze can be made in advance and stored refrigerated for up to two weeks, ideal for meal prep.
If you don’t have a barbecue, you can also cook the lamb cutlets on a grill pan over medium heat, rendering the fat slowly before increasing the heat to caramelize.
Use fresh gochujang and gochugaru for authentic Korean flavor; substitute with chili paste and chili flakes if unavailable but expect less depth.
Be cautious when grilling the green beans; foil helps prevent them from falling through grill grates with large gaps.
The salad is best served slightly warm or at room temperature to retain the crunch and freshness of ingredients.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Grilling
Cuisine: Korean-inspired barbecue

Keywords: gochujang lamb cutlets, Korean BBQ lamb, grilled lamb cutlets, green bean sesame salad, Korean glaze, barbecue recipe