Korean Barbecued Rack of Lamb

Recipe View 5 mins 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. (5 minutes)

Recipe View 15 mins 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. (15 minutes)

Recipe View 10 mins Preheat an outdoor grill to 350 degrees F (175 degrees C). (10 minutes)

Recipe View 5 mins 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. (5 minutes)

Recipe View 35 mins 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. (35 minutes)

Recipe View 5 mins 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. (5 minutes)

Recipe View 5 mins Brush glaze over lamb, then cut each rack between the bones to serve. (5 minutes)