Korean Barbecued Rack of Lamb

Step 1

Combine green onions, soy sauce, rice vinegar, garlic, gochujang, brown sugar, sesame oil, and 1 teaspoon kosher salt in a medium bowl; whisk until marinade is well combined.

Step 2

Cut a slash about 1 1/2 inches deep between each lamb rack's rib bone, stopping above the loin. Transfer racks to a large resealable plastic bag. Place the bag in a large bowl; pour marinade into the bag. Seal the bag and massage marinade onto lamb. Allow to marinate in the refrigerator for 8 hours to overnight, turning once or twice.

Step 3

Preheat an outdoor grill to 350 degrees F (175 degrees C).

Step 4

Remove lamb racks to a plate and return marinade to the refrigerator. Use paper towels to blot off excess moisture from the fatty side of lamb. Season the top with kosher salt.

Step 5

Cook lamb racks, fat-side down, on the preheated grill until browned, 7 to 8 minutes. Flip and continue cooking until an instant-read thermometer inserted into the meat reads 125 degrees F (52 degrees C), 12 to 15 minutes more. Transfer lamb to a platter and let rest for 10 minutes.

Step 6

Pour reserved marinade into a small saucepan over medium-high heat and bring to a boil. Cook until reduced to a glaze, 1 to 2 minutes.

Step 7

Brush glaze over lamb, then cut each rack between the bones to serve.