lamb chops Korean

30 MINUTES + MARINATING SERVES 4 | EASY | Buy heavily-trimmed lamb cutlets then they only need a quick flash on a griddle to become perfectly pink. sake, rice wine or dry sherry 2 tbsp light soy sauce 2 tbsp mirin 2 tbsp gochujang 100g garlic 2 cloves, crushed ginger 1 tbsp of finely grated sesame oil Ω tsp extra-trimmed lamb cutlets 12-16 SESAME SPINACH sesame seeds 2 tbsp, toasted caster sugar 1 tsp ginger 1 tsp of grated rice vinegar 1 tbsp sesame oil 1 tsp light soy sauce 1/2 tbsp spinach 500g

• Whisk the sake, soy sauce and mirin into the gochujang paste until smooth. Add the garlic, ginger and sesame oil. Pour over the lamb and marinate overnight in the fridge. • To make the sesame dressing, keep aside 1 tsp of the sesame seeds then grind the rest with a mortar and pestle to a paste. • Put the sesame paste in a bowl with the reserved whole seeds and add all the other ingredients except the spinach. Add 1 tbsp boiling water and whisk together. • Blanch the spinach briefly in boiling water then squeeze out the excess. • Heat a griddle or barbecue to high. Griddle the cutlets for a minute or 2 on each side, or until chargrilled. Rest for 3 minutes. • Divide the spinach between plates and drizzle over some of the dressing. Serve with the lamb. PER SERVING 514 KCALS | FAT 25.4G | SATURATES 10.7G CARBS 18.9G | SUGARS 12.1G | FIBRE 2.8G PROTEIN 48.9G | SALT 3.4G