Korean Lamb Chops©


  • 4 lamb chops (10.5oz-300g)
  • ½ bunch spring onion (finely chopped)
  • 1 tablespoon ginger paste
  • 3 garlic cloves (minced)
  • 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


  1. In a large mixing bowl, combine all the ingredients except the lamb, until thoroughly combined. Add the lamb chops and make sure they are fully coated. Cover with cling-film and pop into the fridge overnight
  2. When ready to proceed, pre-heat oven to 428˚F/220˚C regular oven or 392˚F /200˚C fan assisted oven. 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 1 minute on both sides. Transfer the lamb to the roasting rack and pop into the oven for 10 minutes
  3. Remove the lamb from the oven and brush the marinade over the lamb chops generously. Pop back into the oven for a final 10 minutes
  4. Remove the lamb from the oven, check the internal temperature using a meat thermometer for a reading of at least 143˚F /62˚C for medium lamb. Set to one side and rest for 5 minutes before serving

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