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Lamb Rack in Hot Pepper Paste with Sesame Spinach

Succulent lamb racks marinated overnight in a spicy Korean pepper paste, served alongside wilted spinach in a creamy sesame dressing.

LambHigh ProteinSpinachGochujangJapanese-Fusion
Estimated Nutrition
Calories
715.6
kcal / serving
2862.4 kcal total
Carbs
38g
per serving
152 g total
Fat
42.1g
per serving
168.2 g total
Protein
46.2g
per serving
184.8 g total
Cook Time
15
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
250
g
Hot Pepper Paste
Gochujang
25
ml
Soy Sauce
75
ml
Mirin
60
g
Sesame Paste
Or tahini
10
g
Sweet White Miso
2
tsp
Rice Vinegar
Fruits
1.5
tsp
Lemon Juice
Liquids
75
ml
Sake
1
tsp
Ginger Juice
Freshly squeezed
3
tbsp
Dashi Stock
Meat
4
piece
Lamb Rack
4 bone racks, French cut
NutsSeeds
1
pinch
Dried Chilli
40
g
Garlic Paste
Or four cloves pounded to a paste
40
g
Ginger Paste
Or thumb-sized piece pounded to a paste
1
tbsp
Toasted Sesame Seeds
OilsFats
2
tsp
Toasted Sesame Oil
1
tbsp
Olive Oil
2
tsp
Sesame Oil
Vegetables
500
g
Spinach Leaves
1
tsp
Yama Gobo
Japanese burdock root, chopped

Method

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