If you’re after a flavour explosion with smoky, charred goodness, this Korean BBQ lamb chops recipe will blow your taste buds away. Juicy, double-cut Barnsley chops soak up a sweet and spicy marinade overnight, then hit the sizzling grates of the Kamado Joe for that perfect caramelised crust. As if that’s not enough, we’re serving them with crispy grilled garlic rice balls for an epic mix of crunch and chew. Top it all off with sesame seeds, spring onions, and a hit of heat from gochujang, and you’ve got a BBQ showstopper.
Korean BBQ Barnsley Chops with Grilled Garlic Rice Balls
Ingredients
For the Korean BBQ Lamb Chops:
Garnish:
For the Grilled Garlic Rice Balls:
Instructions
-
Marinate the Lamb Chops
- In a large bowl, whisk together the soy sauce, honey, white wine vinegar, garlic paste, ginger paste, sesame oil, black pepper, and gochujang.
- Coat the Barnsley lamb chops generously with the marinade. Make sure they’re fully covered.
- Place them in a sealable bag or container, and marinate in the fridge for at least 6 hours, preferably overnight.
-
Prepare the Garlic Rice Balls
- While the sticky rice is still warm, mix it with garlic paste, soy sauce, sesame oil, and gochujang (if you like a spicy kick).
- Once well mixed, shape the rice into balls or small patties.
- Roll the rice balls in toasted sesame seeds for that nutty crunch.
- Place them in the fridge for 15-20 minutes to firm up before grilling.
-
Set Up Your Kamado Joe
- Set up a direct heat zone on one side of the grill (medium-high, around 200°C).
- Set up the Half Moon Cast Iron Reversible Griddle on the indirect side and lightly oil the surface.
- Target grill temperature should be between 200-220°C for perfect grilling.
-
Sear the Lamb Chops
- Place the marinated Barnsley lamb chops on the direct heat side of the grill. Sear them for 3-4 minutes per side until you achieve a beautifully caramelised crust.
- Move the chops to the indirect side and continue cooking for 4-5 more minutes, or until the internal temperature reaches 60°C for medium (adjust if you prefer yours more rare or well-done).
- Rest the chops for 5-10 minutes to let the juices settle.
-
Grill the Garlic Rice Balls
- Place the chilled rice balls on the griddle over indirect heat.
- Grill for 2-3 minutes per side, gently pressing to achieve a crispy crust.
- Brush them with a bit of soy sauce or leftover lamb marinade for extra flavour.
- Flip carefully with a spatula to avoid breaking them, ensuring a crispy exterior and warm, chewy inside.
-
Finish and Serve
- Garnish the lamb chops with thinly sliced spring onions, toasted sesame seeds, and optional red chilli for added heat.
- Drizzle any resting juices from the lamb over the chops for added flavour.
- Serve alongside the crispy rice balls and a side of kimchi or pickled radish for a tangy punch.
Equipment
Affiliate Disclosure: This post may contain affiliate links. If you buy a product using these links, we get a commission at no extra cost to you. Your support helps keep the BBQ magic alive, and we thank you in advance!
Note
Extra heat: Feel free to adjust the gochujang to your spice tolerances.
Alternative grilling method: If you’re not using a Kamado Joe, a standard grill or BBQ will work just fine, just keep an eye on the temperatures.
Holding tip: You can “hot hold” the lamb chops by wrapping them in foil and placing them in a warm oven until ready to serve.
