Lamb rack in hot pepper paste with sesame spinach

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For the lamb

  • 250g/9oz hot pepper paste or gochugang (Korean chilli bean paste; available from Asian supermarkets)
  • 75ml/3fl oz sake
  • 25ml/1fl oz soy sauce
  • 75ml/3fl oz mirin (available from Asian supermarkets)
  • pinch dried chilli
  • 40g/1½oz garlic paste (available from Asian supermarkets), or four garlic cloves, pounded to a paste
  • 40g/1½oz ginger paste (available from Asian supermarkets), or thumb-sized piece of ginger, pounded to a paste
  • 2 tsp toasted sesame oil
  • 4 x 4 bone lamb racks, French cut (ask your butcher to prepare this for you)
  • 1 tbsp olive oil

For the sesame spinach

  • 1 tbsp toasted sesame seeds
  • 60g/2½oz sesame paste or tahini
  • 10g/½oz sweet white miso (available from Asian supermarkets and health food shops)
  • 1 tsp ginger juice (grate the ginger and squeeze to collect the juice)
  • 3 tbsp dashi stock (dried sachets of dashi are available from Asian supermarkets, add the appropriate amount of water, following packet instructions)
  • 2 tsp rice vinegar
  • 1½ tsp lemon juice
  • 2 tsp sesame oil
  • 500g/1lb2oz spinach leaves
  • 1 tsp chopped yama gobo/Japanese burdock root (available from Asian supermarkets)