Aaj Fernando – Executive Chef at The Ministry Grilled Aussie Lamb Chumps with Korean Spicy BBQ Sauce
- Prep time 0Min
- Cook time 0Min
- Technique
- Meat Beef
- Cut Rump
- Serves 5
Grilled Aussie Lamb Chumps with Korean Spicy BBQ Sauce
Ingredients
- 5 lamb chumps
- 700gr Korean chilli bean paste (gochujang)
- 100gr peeled minced garlic
- 300ml mirin
- 300ml honey
- 1kg red onion
- 6 red chillies
- 2 bunches of spring onions
- 500ml rice vinegar
- 300g sugar
Method
- Trim the fat off the lamb chumps and cut them to 4cm steaks.
- Mix the Korean chilli bean paste, minced garlic, mirin and honey together.
- Add the lamb and marinate overnight, or a minimum of 2 hours.
- For the pickled onions, slice the red onions thinly.
- Add the red chilli, spring onions, rice vinegar and sugar to a saucepan and heat to 60°c.
- Add the onions to the liquid and mix well and let it cool down.
- Grill the chumps over charcoal or in a griddle pan for 2 minutes each side and rest for 8 minutes.
