chef Aaron Brooks Korean BBQ Lamb T-bones

  • Prep time 12Hr
  • Cook time 10Min
  • Technique Grill
  • Meat Lamb
  • Cut Loin
  • Serves 4

Korean BBQ Lamb T-bones


3 pounds Australian lamb T-bone chops*
1 cup soy sauce
1 cup gochujang (Korean hot pepper paste)**
½ tablespoon sesame oil
½ tablespoon toasted sesame seeds, plus extra for garnish
½ cup packed brown sugar
½ cup white sugar
½ tablespoon minced peeled ginger
½ tablespoon minced garlic
1 ½ tablespoons finely sliced scallion, plus extra for garnish
½ jalapeno, cut in half, thinly sliced


Method :
Whisk together everything but the lamb in a bowl

Pour the marinade over the lamb and let sauce sit for at least 12 hours, refrigerated

Grill the lamb over moderate heat until cooked to the desired temperature

Top with more toasted sesame and scallions

*Lamb tenderloin or frenched rack can be used instead of T-bones.

**Gochujang is available in Asian markets. Substitute another red pepper paste if necessary.