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Korean BBQ Rack of Lamb

Korean BBQ Rack of Lamb

Recipe courtesy of Chef Chris O'Brien, Farm to Table Bistro

Prep Time: 8-24 hours
Total Time: 24-32 minutes
Serves 4


  • 2 Tbsp. gochujang
  • 6 cloves garlic, crushed
  • 1⁄4 cup green onions, minced and using white and light green parts only
  • 1 1⁄2 Tbsp. brown sugar
  • 3 Tbsp. rice vinegar
  • 1 Tbsp. sesame oil
  • 1⁄4 cup soy sauce
  • 1 tsp. Kosher salt
  • 2– 1 lb. racks of lamb, Frenched (have your butcher do this for you)


  1. Combine all ingredients except lamb and mix thoroughly. Place in large plastic bag with lamb and marinate for a minimum of 8 hours and preferably 24 hours.
  2. After marinating, remove lamb from bag and pat down. Reserve marinade. Preheat oven to 425°F.
  3. Grill lamb racks fat side down for 5-7 minutes, then finish in preheated oven for 12 to 15 minutes. Using a meat thermometer, check the temperature, and when lamb reaches 125°F, remove from oven. Loosely tent lamb and let rest for 7 to 10 minutes.
  4. While lamb is resting, using a sauté pan, bring remaining marinade to a boil and reduce.
  5. Carve lamb and spread marinade over meat, leaving the balance in a small bowl for dipping.
  6. Enjoy with a glass of J. Lohr wine!

Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.