Grilled Korean Kalbi Lamb Chops

March 7th, 20162 Comments

I use the Thermoworks mk4 when I cook and you can get yours here

Grilled Korean Kalbi Lamb Chops
 
Prep time
Cook time
Total time
 
Korean cuisine is very popular in Los Angeles and there are several thriving Korean communities. I love the grilled beef rib dishes popular in Korean cuisine called Galbi or Kalbi. I've made Kalbi before; but I thought to myself, won't the same flavors work on lamb ribs? I so happen to love New Zealand lamb ribs sold in Sams Club so I thought I'd try the Kalbi marinade approach on lamb ribs. The results were sensational. Here's my recipe if you want to try this Korea-meets-New-Zealand idea.
Author:
Recipe type: Dinner
Cuisine: Amercian
Serves: 4
Ingredients
  • 2 racks New Zealand Lamb Ribs, Frenched, about 2.5 lbs from Sams Club
  • 2 tablespoons Slap Yo Daddy All Purpose rub
  • 2 tablespoons oil
  • 1 tablespoon white sesame seeds
  • Marinade
  • 1 Asian pear, peeled, cored, and rough chopped
  • 1 small white onion, peeled and rough chopped
  • 6 cloves whole garlic peeled
  • ½ cup soy sauce
  • ½ can 7Up (let sit a while for fizz to settle)
  • ½ cup brown sugar
  • 3 tablespoons Sesame Oil
Instructions
  1. Puree marinade ingredients in a blender or food processor. You could make more as the marinade will keep for a few days in the fridge. If it's too thick, add more 7Up
  2. Place lamb ribs in a gallon plastic zip bag.
  3. Pour in enough marinade to cover the lamb ribs. Reserve extra for basting. Rest in fridge for 1 hour; overnight is OK too.
  4. Remove lamb ribs from fridge, drain off excess marinade, and sprinkle light coat of SYD rub

  5. Set up pit with hot zone and cool zone. Smoke indirect in cool zone until internal is 110F.

  6. Move to hot part of grill and grill and baste with mixture of oil and reserved marinade

  7. Remove when internal temperature is medium-rare, about 125F. Loosely tent while lamb is resting (about 15 minutes). Temp will continue to rise about 5 more degrees.

  8. Garnish with white sesame seeds before serving.

  9. Serve with some quick pickled cucumber. Heat mixture of ½ cup white vinegar, 2 heaping tablespoons sugar, and pinch of salt. Once sugar dissolves, cool liquid until it’s just slightly warm. Pour lukewarm liquid over cucumber slices and diced red onion.

    Chill in fridge before serving.

 

 

 

 

2 comments... read them below or add one

  1. Dennis Morgan says:

    Harry, this recipe is "world class" We loved it. Making it again Sunday with a SNR Brisket- umami style on the LSG IV. Thanks for sharing!

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