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Rack of Lamb with Korean Gochujang

Recipe courtesy WP24 by Wolfgang Puck, Los Angeles


¾ cup gochujang (Korean hot-pepper paste)
3 teaspoons chopped garlic
3 teaspoons chopped ginger
¼ cup sugar
1 cup mirin
1 cup low-sodium soy sauce
½ cup honey
1 teaspoon toasted sesame oil
1 rack of lamb (8 chops), cleaned and frenched
Salt and pepper, to taste
2 tablespoons peanut oil
Cilantro-Ginger Vinaigrette (recipe below), for serving
Gochujang aioli, for serving (recipe below)
Cilantro-Ginger Vinaigrette:
1 egg yolk
½ teaspoon sriracha sauce
¼ cup (packed) pickled ginger
2 teaspoons sugar
½ cup rice vinegar
1 tablespoon chopped fresh ginger
½ Serrano chili
2 garlic cloves
1 teaspoon toasted sesame oil
¾ cup peanut oil
25 cilantro sprigs, roughly chopped
Combine all ingredients except oils and cilantro in a blender. Purée until very smooth. With blender still running, drizzle in oils slowly to emulsify. Add cilantro and blend until no big chunks remain, and reserve.
Gochujang Aioli:
½ cup gochujang
1 cup mayonnaise
¼ cup rice vinegar
2 tablespoons toasted sesame oil
1 teaspoon sugar
Combine all ingredients in a bowl. Mix well, and reserve.


In a large bowl, add paste, garlic, ginger, sugar, mirin, soy sauce, honey and sesame oil, and whisk together. In a glass or ceramic dish just big enough to hold lamb, cover lamb with the marinade. Let sit at room temperature for 2 hours.

Preheat oven to 350˚F. Remove lamb from marinade and season liberally with salt and pepper. Over medium-high heat, warm a large, heavy skillet or Dutch oven wide enough to hold the lamb, and coat bottom with peanut oil. Sear lamb well on all sides until deeply browned. The fatty side will take approximately 3 minutes, and the meaty side about 2 minutes.

Place lamb on a sheet tray or shallow baking pan. Cook until desired internal temperature is reached (an instant-read thermometer in the thickest part of the rack should read 120–125˚F for medium-rare). This will likely take 15–20 minutes. Let lamb rest 5–10 minutes before slicing. Serve with cilantro-ginger vinaigrette and gochujang aioli. Serves 2–3 per rack.

Pair It

The perfect pairing for the lamb is a fruit-forward red wine with light or no tannins, to complement the Korean flavors and the ginger in the sauce, like Friedrich Becker’s 2012 B Pinot Noir (Pfalz).

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