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

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://zarameals.com/bbq-gochujang-lamb-cutlets-with-toasted-green-bean-and-sesame-salad-recipe/