These Korean Style Lamb Cutlets are slightly spicy and totally moreish - marinate them for a couple of hours for extra flavour!
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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.
📺 Watch how to make it
Full recipe with detailed steps in the recipe card at the end of this post.
*** Note! This recipe is for 4 servings, but the video is for two servings***
👩🍳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.
🍽️ What to serve it with
- A simple green salad
- Marinated onions
- Egg fried rice, boiled rice or crispy smashed potatoes
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....
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Korean Style Lamb Cutlets
Ingredients
- 100 g (½ 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 (½ 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
Nutrition
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.
Maya says
Oh my. These lamb chops are the best that I have ever tasted. This is my new favorite recipe for lamb.
Candy says
I loved it, made it last night and just like you said.. There were no leftovers!!
Jacinta Murray says
Made it a few weeks ago & making it again tonight after repeated requests. The flavours are just amazing!! My husband & daughter were speechless for quite a while. Thank you for a very very tasty marinade.
Tom says
Korean spiced lamb cutlets, just 2 words - absolutely gorgeous.
Simon Vanbecelaere says
This looks pretty delicious! Never thought about preparing lamb this way... Actually I think I should make more lamb overall 🙂