Korean Style Lamb Cutlets

These Korean Style Lamb Cutlets are slightly spicy and totally moreish – marinate them for a couple of hours for extra flavour!

Have you tried gochujang yet?

I like to use it when I make my spicy pork ramen, my Korean beef bulgogi bowl , Korean Steak Sandwich and also as a dipping sauce for veggie bibimbap.

It’s a Korean sauce or paste with a smoky-sweet and spicy flavour. Some brands are spicier than others. I’ve been using the paste (rather than the sauce) a lot recently – which has got a bit of a kick, but the kids will still eat so long as they have a big drink of water!

For this recipe, the gochujang is used as part of a marinade, which adds so much flavour! You don’t even need to marinade the Korean Style Lamb Cutlets for too long.

I’ve marinaded for 30 mins, and it tasted great! and I’ve marinaded for up to 6 hours – which was a slightly more intense flavour, and the meat was just a little more tender too. I wouldn’t hesitate in going for 30 mins if I was in a rush though.

📋 Ingredients?

• Lamb cutlets – you can buy them individually, or you can use a French trimmed rack of lamb and slice into individual cutlets.

👩‍🍳PRO TIP Don’t fry these cutlets on too high a heat as the sugar in the marinade may cause it to burn. A nice medium heat is perfect.

I was planning on saving a couple to chop up – so I could add into some fried rice later in the week – but no. They were all gone, and we were all left with orange fingers and faces.

We did start with knives and forks, but since these Korean Style Lamb Cutlets are pretty small, I think it’s best to just dig in there.

I managed 4, he scoffed 5 and the kids had 2 each. A good size portion is probably 3 each, but we’re a little greedy….

Stay updated with new recipes!
Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).

Want to save this recipe to your email?

Just enter your email and get it sent straight to your inbox!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Save Recipe

SaveSaved Pin Print

5 from 4 votes

Korean Style Lamb Cutlets

By Nicky Corbishley

These Korean Style Lamb Cutlets are slightly spicy and totally moreish – marinate them for a couple of hours for extra flavour!

Prep Time: 5 minutes mins

Cook Time: 10 minutes mins

Total Time: 2 hours hrs 15 minutes mins

Servings: 12 lamb cutlets

Course: Dinner

Cuisine: Asian

Ingredients

• ▢ 100 g (1/2 cup) gochujang paste
• ▢ 2 tbsp rice wine vinegar
• ▢ 1 tbsp light brown sugar
• ▢ 3 tbsp dark soy sauce
• ▢ 2 tbsp mirin
• ▢ 2 tsp minced ginger
• ▢ 2 cloves garlic peeled and minced
• ▢ 1 tbsp sesame oil
• ▢ 12 lamb cutlets
• ▢ 1 tbsp neutral cooking oil

To Finish:

• ▢ 1 tbsp mixed white and black sesame seeds
• ▢ 4 chopped spring onions (scallions)
• ▢ 1 tsp shichimi togarashi optional – this is actually a Japanese seasoning blend (I use it in my Firecracker chicken) – it’s a kind of savoury, umami taste. It adds a little extra flavour and looks pretty sprinkled on top.

Instructions 

• To a large bowl add the gochujang paste, rice wine vinegar, sugar, soy sauce, mirin, ginger, garlic, and sesame oil. Mix, together, then add the lamb cutlets and mix again to coat. Cover the bowl with clingfilm.
  12 lamb cutlets, 100 g (1/2 cup) gochujang paste, 2 tbsp rice wine vinegar, 1 tbsp light brown sugar, 3 tbsp dark soy sauce, 2 tbsp mirin, 2 tsp minced ginger, 2 cloves garlic, 1 tbsp sesame oil
• Place in the fridge to marinate for 2 hours (or as long as 12 hours). If you're short on time, even 30-45 minutes of marinating will still taste great.
• Take the cutlets out of the fridge 30 minutes before you want to cook them – so they're not fridge-cold.
• Heat the oil in a large frying pan (skillet) and fry the cutlets for 3-4 minutes, over a medium heat, on each side, until dark golden. You may have to cook in two batches, in which case you can keep the first batch warm in a low oven.
  1 tbsp neutral cooking oil
• Sprinkle with sesame seeds, spring onions, and shichimi togarashi before serving. I like to serve them with a big green salad.
  1 tbsp mixed white and black sesame seeds, 1 tsp shichimi togarashi, 4 chopped spring onions (scallions)

Video

Notes

Nutritional Information is approximate, per lamb cutlet.

Nutrition

Calories: 187kcal | Carbohydrates: 5g | Protein: 18g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 338mg | Potassium: 273mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 66IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe? Leave a comment below!

This post was first published in February 2017. Updated July 2023 with new photos, video and some housekeeping.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.