LAMB CUTLETS

16 Lamb cutlets, French trimmed 100g Gochujang paste, red pepper paste 2tbsp sake 2tsp soy sauce, Kikoman 2 tbsp mirin 1 tbsp ginger, crushed 5 drops of sesame oil

Butcher the rack into individual cutlets, trim and clean the bones. For the marinade: Whisk the sake, soy sauce and mirin into the gochujang paste until smooth. Add the crushed ginger and sesame oil into the paste to for a marinade. Marinate each cutlet individually with the paste and store for 12 hours. Grill the racks over charcoal on the BBQ, turning regularly to ensure the marinade does not burn. Cook until medium or to your own preference. Rest the meat on the side for 2 minutes before eating. Serve with some of the marinade as a dipping sauce for extra spice.

by LIBOR DOBIS