Gochujang-marinated Korean lamb chops with tamarillo

Ingredients and method for overnight marination

6 pieces lamb chops

1 cup (250g) gochujang 120g brown sugar 1tbsp gluten-free soy sauce 2tsp togarashi

80g onion, diced

60g mirin 1tbsp black pepper, ground 60g corn syrup

120g pineapple

3 pieces tamarillo, poached and peeled

2 pieces rocoto pepper 1tbsp ginger, finely chopped 8 cloves garlic, finely chopped 1tsp oregano, finely chopped 20ml yuzu juice

60ml vegetable oil

Cut between each bone to separate individual lamb chops.

Whizz the marinade ingredients together in a food processor, except for oregano (add the herb afterwards to the blended mixture). Place the marinated lamb chops in the fridge overnight.

Ingredients and method for glazed spicy curry chimichurri sauce

2tbsp sweet paprika powder 2tbsp dried oregano 2tbsp fresh parsley, finely chopped

2tbsp fresh cilantro, finely chopped

2tbsp chilli powder 2tbsp Madras curry powder 60g salt

120ml distilled vinegar 60g garlic, minced 120ml olive oil

Combine the paprika, oregano, chilli powder, and then all the other ingredients in a small bowl and whisk until well mixed. Transfer to container.

Method for the lamb chops

Heat the grill for direct heat cooking to medium. Place the marinated lamb chops on the grill and cook for 3 minutes. Brush or baste the glaze sauce on both sides of the chops, then cook more until lightly charred on each side. Transfer the chops to a serving platter and let them rest for 4 minutes.

Serve with the poached tamarillo.