Chef Pepe, from Hotel Cartagena, says of the Korean fermented chilli paste: “Gochujang has a multidimensional taste, with smoky, sweet, salty and slightly spicy flavours, which makes it great to work with. All these flavours complement grilled items very well, making it the perfect ingredient for lamb chops. The fresh tamarillo adds a tangy taste to the chops to cut through the heavier taste of the gochujang.”
Gochujang-marinated Korean lamb chops with tamarillo
Ingredients and method for overnight marination
6 pieces lamb chops
1 cup (250g) gochujang
120g brown sugar
1tbsp gluten-free soy sauce
2tsp togarashi
80g onion, diced
60g mirin
1tbsp black pepper, ground
60g corn syrup
120g pineapple
3 pieces tamarillo, poached and peeled
2 pieces rocoto pepper
1tbsp ginger, finely chopped
8 cloves garlic, finely chopped
1tsp oregano, finely chopped
20ml yuzu juice
60ml vegetable oil
Cut between each bone to separate individual lamb chops.
Whizz the marinade ingredients together in a food processor, except for oregano (add the herb afterwards to the blended mixture).
Place the marinated lamb chops in the fridge overnight.
Ingredients and method for glazed spicy curry chimichurri sauce
2tbsp sweet paprika powder
2tbsp dried oregano
2tbsp fresh parsley, finely chopped
2tbsp fresh cilantro, finely chopped
2tbsp chilli powder
2tbsp Madras curry powder
60g salt
120ml distilled vinegar
60g garlic, minced
120ml olive oil
Combine the paprika, oregano, chilli powder, and then all the other ingredients in a small bowl and whisk until well mixed. Transfer to container.
Method for the lamb chops
Heat the grill for direct heat cooking to medium. Place the marinated lamb chops on the grill and cook for 3 minutes.
Brush or baste the glaze sauce on both sides of the chops, then cook more until lightly charred on each side.
Transfer the chops to a serving platter and let them rest for 4 minutes.
Serve with the poached tamarillo.
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