Recipe courtesy WP24 by Wolfgang Puck, Los Angeles
Published: December 8, 2016
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.
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).