Korean BBQ Barnsley Chops with Grilled Garlic Rice Balls

Korean BBQ Barnsley Chops with Grilled Garlic Rice Balls

Lee - Smoke & Sear
Servings: 4 Total Time: 6 hrs 40 mins Difficulty: Intermediate Quick Cook Quick Cook Smoke & Sear Fav. Smoke & Sear Fav.
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Bold Korean flavours, smoky sear, and crispy rice balls done right.

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

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Prep Time 6 hrs Cook Time 30 mins Rest Time 10 mins Total Time 6 hrs 40 mins
Difficulty: Intermediate Cooking Temp: 200  C Servings: 4 Estimated Cost: £ 25 Calories: Approximately 650 per serving Best Season: Spring, Summer
Author: Lee - Smoke & Sear Cooking Method: Cuisine: Courses: Recipe Keys: Quick Cook Quick Cook Smoke & Sear Fav. Smoke & Sear Fav.

Ingredients

For the Korean BBQ Lamb Chops:

Garnish:

For the Grilled Garlic Rice Balls:

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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

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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.

Keywords: Korean BBQ lamb chops, grilled garlic rice balls, Kamado Joe recipes, gochujang marinade, sticky rice BBQ, Korean lamb BBQ
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Lee Bishop - Smoke & Sear

smoke.sear

1,065 24,066

24,000+ on Instagram.
11,000+ on Facebook.
66,000 website users this year.
130,000 page views.

And somehow, the Ninja Woodfire UK Facebook group has now passed 27,000 members, while the UK BBQ Community on WhatsApp has gone past 450 members.

That’s honestly mad.

Smoke & Sear has always just been me cooking outside, filming what I’m doing, sharing the wins, the mistakes, the gear, the fire, the smoke and all the no-bollocks bits in between.

But this year feels like things are starting to properly move.

The big goals are simple.

Keep pushing @fourge.bbq with three good mates and see how far we can take a proper UK BBQ business built around flavour, fire and graft.

Keep supporting the UK BBQ community, helping it grow, connecting more people, and doing what I can to push it forward.

And hopefully find a couple of brands to work with properly long-term. Real content, proper use, honest feedback, recipes, and maybe even stepping into demos a bit more.

To everyone who follows, comments, shares, reads the website, joins the groups, tries a recipe, buys from FOURGE, or just sticks around for the madness — genuinely, thank you.

It’s all a bit ridiculous.

But we’re only getting started 🔥

#SmokeAndSear #FOURGE #UKBBQ #BBQCommunity #OutdoorCooking

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24,000+ on Instagram. 11,000+ on Facebook. 66,000 website users this year. 130,000 page views. And somehow, the Ninja Woodfire UK Facebook group has now passed 27,000 members, while the UK BBQ Community on WhatsApp has gone past 450 members. That’s honestly mad. Smoke & Sear has always just been me cooking outside, filming what I’m doing, sharing the wins, the mistakes, the gear, the fire, the smoke and all the no-bollocks bits in between. But this year feels like things are starting to properly move. The big goals are simple. Keep pushing @fourge.bbq with three good mates and see how far we can take a proper UK BBQ business built around flavour, fire and graft. Keep supporting the UK BBQ community, helping it grow, connecting more people, and doing what I can to push it forward. And hopefully find a couple of brands to work with properly long-term. Real content, proper use, honest feedback, recipes, and maybe even stepping into demos a bit more. To everyone who follows, comments, shares, reads the website, joins the groups, tries a recipe, buys from FOURGE, or just sticks around for the madness — genuinely, thank you. It’s all a bit ridiculous. But we’re only getting started 🔥 #SmokeAndSear #FOURGE #UKBBQ #BBQCommunity #OutdoorCooking

Bit of a special one today ❤️🔥

Olivia and Oakley wanted to take over the Kamado Joe and make their own cooking video . . . so we made smoked & tallow-confit beef cheeks together.

And honestly, this is what it’s all about for me.

Getting kids outside. Around fire. Around food. Learning patience, confidence and where proper food actually comes from.

There is absolutely NO chance I’d have eaten beef cheeks at their age 😅

But when kids get involved in cooking outdoors, they become curious. They want to try things. Learn things. Experience things.

And somewhere between the smoke, the laughs and the chaos . . . core memories get made ❤️

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Bit of a special one today ❤️🔥 Olivia and Oakley wanted to take over the Kamado Joe and make their own cooking video . . . so we made smoked & tallow-confit beef cheeks together. And honestly, this is what it’s all about for me. Getting kids outside. Around fire. Around food. Learning patience, confidence and where proper food actually comes from. There is absolutely NO chance I’d have eaten beef cheeks at their age 😅 But when kids get involved in cooking outdoors, they become curious. They want to try things. Learn things. Experience things. And somewhere between the smoke, the laughs and the chaos . . . core memories get made ❤️

First proper hike completed ✅

Big shoutout to @lads_project25 for a cracking day out in the Peak District.

This was my first real hike and my first ever visit to the Peak District — and what a place to start.

📍 Higger Tor, Burbage Edge & Padley Gorge Circular
🥾 7.2 miles
⛰️ 1,378ft elevation gain
⏱️ 4 hours 6 minutes
🐾 One very happy, very tired Labrador

12 lads turned up, most of us strangers at the start, but it didn’t feel like that for long. Non-stop chats, proper laughs, some deep conversations, a bit of scrambling, a few boggy moments, and views that made every climb worth it.

Groups like Lads Project matter.

No judgement. No pressure. Just good lads getting outside, keeping active, sharing stories, having a laugh, and supporting each other in a way that feels natural.

If you’re a bloke who’s been thinking about doing something like this, reach out to @lads_project25 and get involved.

Fresh air, good people, and a reminder that sometimes the best conversations happen while walking side by side.

I’ll definitely be joining them again soon.

#LadsProject #PeakDistrict #MensMentalHealth #HikingUK #MensCommunity

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First proper hike completed ✅ Big shoutout to @lads_project25 for a cracking day out in the Peak District. This was my first real hike and my first ever visit to the Peak District — and what a place to start. 📍 Higger Tor, Burbage Edge & Padley Gorge Circular 🥾 7.2 miles ⛰️ 1,378ft elevation gain ⏱️ 4 hours 6 minutes 🐾 One very happy, very tired Labrador 12 lads turned up, most of us strangers at the start, but it didn’t feel like that for long. Non-stop chats, proper laughs, some deep conversations, a bit of scrambling, a few boggy moments, and views that made every climb worth it. Groups like Lads Project matter. No judgement. No pressure. Just good lads getting outside, keeping active, sharing stories, having a laugh, and supporting each other in a way that feels natural. If you’re a bloke who’s been thinking about doing something like this, reach out to @lads_project25 and get involved. Fresh air, good people, and a reminder that sometimes the best conversations happen while walking side by side. I’ll definitely be joining them again soon. #LadsProject #PeakDistrict #MensMentalHealth #HikingUK #MensCommunity

TEMPER Smoked Pulled Lamb Flatbreads 🔥

2.6kg bone-in lamb shoulder from @thecateringbutcher , hit with TEMPER from @fourge.bbq , smoked low and slow, then pulled into fresh flatbreads with garlic yoghurt, pickled onions, herbs and charred lemon.

Bit more of an involved cook this one, but absolutely worth it.

I also used the @typhur_uk Sync Gold Dual for temps throughout the cook and, to be fair, the Sub-1G connection was solid. No problem getting through the lamb, wrapped in foil, inside the Kamado Joe, through a few walls, while I cracked on writing the full recipe for the website like the BBQ geek I apparently am.

Full recipe is here:

https://www.smokeandsear.world/BBQ-recipes/temper-smoked-pulled-lamb-flatbreads/

Enjoy!

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TEMPER Smoked Pulled Lamb Flatbreads 🔥 2.6kg bone-in lamb shoulder from @thecateringbutcher , hit with TEMPER from @fourge.bbq , smoked low and slow, then pulled into fresh flatbreads with garlic yoghurt, pickled onions, herbs and charred lemon. Bit more of an involved cook this one, but absolutely worth it. I also used the @typhur_uk Sync Gold Dual for temps throughout the cook and, to be fair, the Sub-1G connection was solid. No problem getting through the lamb, wrapped in foil, inside the Kamado Joe, through a few walls, while I cracked on writing the full recipe for the website like the BBQ geek I apparently am. Full recipe is here: https://www.smokeandsear.world/BBQ-recipes/temper-smoked-pulled-lamb-flatbreads/ Enjoy!

DRAGON, edge of the sky.

Flt Lt Tom Nation, the 2026 RAF Typhoon Display Pilot, putting the Typhoon through its paces over Coningsby.

Tom’s name is now on the jet, the black flying suit is on, the helmet has been unveiled, and the 2026 display season is starting to feel very real.

The aircraft, the pilot, the team behind it — all coming together for what looks like it’s going to be an unbelievable season.

Fast, precise, aggressive, controlled . . . and absolutely breathtaking to watch.

@raf_typhoondisplayteam
@eurofighter.typhoon

#RAFTyphoon #TyphoonDisplayTeam #EurofighterTyphoon #RAFConingsby

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DRAGON, edge of the sky. Flt Lt Tom Nation, the 2026 RAF Typhoon Display Pilot, putting the Typhoon through its paces over Coningsby. Tom’s name is now on the jet, the black flying suit is on, the helmet has been unveiled, and the 2026 display season is starting to feel very real. The aircraft, the pilot, the team behind it — all coming together for what looks like it’s going to be an unbelievable season. Fast, precise, aggressive, controlled . . . and absolutely breathtaking to watch. @raf_typhoondisplayteam @eurofighter.typhoon #RAFTyphoon #TyphoonDisplayTeam #EurofighterTyphoon #RAFConingsby