BBQ Gochujang Lamb Cutlets with Toasted Green Bean & Sesame Salad Recipe

Introduction

This BBQ gochujang lamb cutlets recipe brings together tender, flavorful lamb with a sticky, spicy glaze inspired by Korean flavors. Served alongside a refreshing toasted green bean and sesame salad, it’s a perfect dish for outdoor grilling and impressing guests with vibrant taste and texture.

Ingredients

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

1. 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 to create the glaze. Set aside to cool. The glaze can be stored chilled for up to two weeks.
2. Step 2: Using a sharp knife or kitchen scissors, slash the fat along the back of each lamb cutlet in five places. 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.
3. Step 3: Heat the barbecue to low. Place the marinated cutlets on the grill with the fat side down in a warm spot. Cook slowly over gentle heat to render the fat without burning.
4. Step 4: Once the fat has started to render, brush the cutlets with more glaze. Increase the heat or move them to a hotter part of the grill. Cook for about 1 minute per side until browned.
5. Step 5: Continue cooking the cutlets, brushing with glaze, for 2 minutes on each side. Move them frequently to prevent burning. When finished, the cutlets should be pink inside with a sticky glaze. Remove from the grill and allow to rest.
6. Step 6: For the salad, toss the green beans with olive oil and season well. If your barbecue grill has large gaps, place a sheet of foil on top before adding the beans to avoid losing them through the grates.
7. Step 7: Grill the green beans for 2–3 minutes until lightly charred, then transfer to a bowl. Add the sliced red chilli, toasted sesame seeds, banana shallot, and crispy fried onions. Mix well and let cool slightly.
8. Step 8: Stir in the lime juice and chopped mint. Taste and adjust seasoning if needed. Serve the lamb cutlets alongside the toasted green bean and sesame salad.

Tips & Variations

• For a milder version, reduce the amount of gochugaru or substitute with smoked paprika.
• If you don’t have a barbecue, cook the lamb cutlets in a grill pan or under a broiler, watching closely to avoid burning.
• Try adding toasted peanuts or cashews to the salad for extra crunch.
• Use rice malt syrup or honey as an alternative to rice syrup if unavailable.

Storage

Store leftover lamb cutlets in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or covered skillet to maintain tenderness and avoid drying out. Keep the green bean salad separate and enjoy within 1 day for the best texture and freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the glaze ahead of time?

Yes, the glaze can be made up to two weeks in advance and stored in the refrigerator. This makes marinating the lamb quicker and adds depth of flavor.

What if I don’t have gochugaru or gochujang?

Substitute gochugaru with smoked paprika or mild chili flakes, and replace gochujang with a mix of chili paste and a bit of miso or soy sauce to mimic the flavor profile.

BBQ Gochujang Lamb Cutlets with Toasted Green Bean & Sesame Salad Recipe

Print Recipe

★★★★★

4.4 from 54 reviews

Delicious BBQ gochujang lamb cutlets glazed with a sweet and spicy Korean-inspired sauce, served alongside a toasted green bean and sesame salad with fresh herbs and zesty lime juice. Perfect for grilling season, this recipe balances bold flavors with simple, fresh ingredients for a mouthwatering meal.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 40 minutes (including marinating time)
• Yield: Serves 4-6 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Korean-inspired

Ingredients

Scale 1x2x3x

Glaze

• 150ml rice syrup
• 100g gochujang
• 2 garlic cloves, crushed
• 100ml apple cider or rice vinegar
• 40g gochugaru (Korean chilli flakes)

Lamb Cutlets

• 12 lamb cutlets

Salad

• 600g green beans, trimmed
• 2 tbsp olive oil
• 1 large red chilli, thinly sliced into rings on the diagonal
• 20g toasted sesame seeds
• 1 banana shallot, thinly sliced into rings
• 2 tbsp crispy fried onions
• 1 lime, juiced
• Handful of mint leaves, roughly chopped

Instructions

1. Make 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 to meld the flavors and thicken slightly. Remove from heat and set aside to cool. The glaze can be stored chilled for up to two weeks.
2. Prepare the lamb cutlets: Using a sharp knife or kitchen scissors, make five slashes along the fat side of each lamb cutlet to help the fat render. Coat the cutlets in some of the cooled glaze, reserving the rest for later. Arrange cutlets on a plate and refrigerate to marinate for 1 hour.
3. Preheat the barbecue: Heat the barbecue to a low temperature suitable for slow cooking.
4. Cook the lamb cutlets low and slow: Place the marinated lamb cutlets fat-side down on a warm section of the barbecue grill. Cook slowly over gentle heat so the fat renders without burning.
5. Apply glaze and increase heat: When the fat has started to render, brush the cutlets with more glaze. Increase the heat of the barbecue or move cutlets to a hotter section directly over the flames. Cook for about 1 minute on each side until browned.
6. Finish cooking the lamb: Continue cooking the lamb, brushing frequently with glaze, for an additional 2 minutes on each side. Shuffle the cutlets around to avoid charring and ensure even cooking. The lamb should be pink inside and the glaze sticky when ready. Remove from heat and let rest.
7. Prepare the green bean salad: Toss the trimmed green beans with olive oil and season well. If your barbecue grill has large gaps, cover it with a sheet of foil to prevent beans from falling through.
8. Grill the green beans: Place the green beans on the grill or foil and cook for 2-3 minutes until lightly colored and slightly tender. Remove from heat and transfer to a bowl.
9. Mix the salad: Add the sliced red chilli, toasted sesame seeds, banana shallot, and crispy fried onions to the beans. Stir to combine and allow the mixture to cool slightly.
10. Finish and serve the salad: Stir in the lime juice and chopped mint leaves. Adjust seasoning to taste. Serve this refreshing toasted green bean and sesame salad alongside the sticky BBQ gochujang lamb cutlets.

Notes

• The glaze can be made ahead and stored in the refrigerator for up to two weeks, making this recipe easy to prepare in advance.
• When grilling the lamb, cooking slowly on low heat helps render the fat thoroughly, delivering tender and flavorful meat.
• If you don’t have gochugaru, you can substitute with crushed red pepper flakes, though the flavor profile will be slightly different.
• Foil on the grill prevents smaller ingredients like green beans from falling through gaps, maintaining easy cleanup and preserving ingredient integrity.
• Resting the lamb cutlets before serving allows juices to redistribute, enhancing tenderness and flavor.

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