Korean Lamb Chops©


  • 4 Lamb Chops (10.5oz-300g)
  • 1.7oz-50g Spring Onion (finely chopped)
  • 1 tablespoon Ginger Paste
  • 2 tablespoons Garlic Paste
  • 1 tablespoon Groundnut Oil
  • ½ teaspoon Sesame Seeds
  • ½ teaspoon Black Pepper
  • ½ teaspoon Salt
  • 2 tablespoons Dark Soy Sauce
  • 3 tablespoons Mirin
  • 1 teaspoon Granulated Sugar
  • 1 tablespoon Sriracha Hot Sauce
  • 1 tablespoon Rice Wine Vinegar


  1. In a large mixing bowl, combine all the ingredients (apart from the lamb) until thoroughly combined
  2. Add the lamb chops and make sure they are fully coated. Cover with cling-film and pop into the fridge overnight
  3. When ready to proceed, pre-heat oven to 428˚F/220˚C regular oven or 392˚F /200˚C fan assisted oven
  4. Heat a large frying pan with a small drizzle of oil over a high heat. Once hot, place the lamb chops (reserve the marinade) into the pan and sear for 2 minutes on both sides
  5. Transfer the lamb to the roasting rack and spoon the remaining marinade over the top of each chop. Pop into the oven for 6 minutes
  6. Remove the lamb from the oven and check the internal temperature using a meat thermometer for a reading of at least 140˚F /60˚C for medium lamb
  7. Set to one side and rest for 6 minutes before serving

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