The Korean-inspired marinade for this dish is really versatile and could easily be used to brush chicken or tofu but it works really well with meaty lamb cutlets.
You could also make these on a BBQ too as they’re perfect for entertaining!
Prep time: 5 minutes
Cook time: 10 minutes
Photography: Liam Desbois
Food Styling: Sonali Shah
Prop Styling: Megan Thomson
4 British lamb cutlets
4 tbsp gochujang paste
1 inch piece of ginger, peeled and finely chopped or grated
3 cloves of garlic, peeled and finely chopped or grated
1 tbsp maple syrup
1 tbsp soy sauce
2 tbsp black sesame seeds mixed with 2 tbsp white sesame seeds
Heat a small saucepan over a medium heat with a drizzle of vegetable oil and once hot add the chopped ginger and garlic. Cook for 2-3 min or until fragrant, then stir in the gochujang paste, maple syrup and soy sauce. Add in 2 tbsp of water then stir to combine and remove from the heat.
Heat your grill to high and line a baking tray with foil, drizzling over a little oil. Add your lamb cutlets and brush the tops with marinade, then put under the grill for 4 mins. Remove, flip and brush again. Put back into the grill for 4 mins or until cooked to your liking.
Serve the gochujang lamb cutlets garnished with a sprinkling of white and black sesame seeds and with a zesty slaw on the side.