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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

Lamb
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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
Lee Bishop - Smoke & Sear

smoke.sear

1,017 21,796

🔥 The 2026 UK BBQ Events Calendar is Heating Up! 🔥

The calendar’s been live for a few weeks now – but I’ve just dropped a bunch of cracking new events in there… and let me tell ya, BBQ season is looking like it’s kicking off with a bang in March! 💥🔥

From epic meat-ups to demo days and smoke-filled festivals – there’s already a solid lineup to get your tongs twitching.

🗓️ Free interactive calendar
📱 Subscribe straight to your phone
📍 Find it in The Smoke & Sear HUB
💡 Maps, tickets, details, it’s all there

I’m adding events as fast as they’re announced – or when you lot shout about ’em. So let me know what you’re buzzing for… or tag someone running an event I’ve missed.

👇 Which BBQ event are YOU most hyped for this year?
🔥 Drop it in the comments
♻️ Repost to help this reach more of the BBQ fam
📬 Let’s make this the go-to calendar for UK BBQ in 2026

Let’s grow the scene together. More smoke, more fire, more community. 🔥🇬🇧

👉 [Link in bio]

44 1
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🔥 The 2026 UK BBQ Events Calendar is Heating Up! 🔥 The calendar’s been live for a few weeks now – but I’ve just dropped a bunch of cracking new events in there… and let me tell ya, BBQ season is looking like it’s kicking off with a bang in March! 💥🔥 From epic meat-ups to demo days and smoke-filled festivals – there’s already a solid lineup to get your tongs twitching. 🗓️ Free interactive calendar 📱 Subscribe straight to your phone 📍 Find it in The Smoke & Sear HUB 💡 Maps, tickets, details, it’s all there I’m adding events as fast as they’re announced – or when you lot shout about ’em. So let me know what you’re buzzing for… or tag someone running an event I’ve missed. 👇 Which BBQ event are YOU most hyped for this year? 🔥 Drop it in the comments ♻️ Repost to help this reach more of the BBQ fam 📬 Let’s make this the go-to calendar for UK BBQ in 2026 Let’s grow the scene together. More smoke, more fire, more community. 🔥🇬🇧 👉 [Link in bio]

You’ll have seen @fourge.bbq pop up yesterday.

I wanted to take a moment to explain what that means for me — and for Smoke & Sear.

Smoke & Sear didn’t start as a plan or a brand. It started when I invested in my first smoker and fell headfirst into outdoor cooking. Along the way, I discovered a growing, supportive BBQ community on Instagram — people sharing knowledge, encouraging each other, and genuinely wanting to see the UK BBQ scene grow.

I loved it.

From that point on, Smoke & Sear became my way of giving something back. Sharing what I was learning, being honest about the wins and the mistakes, testing gear, highlighting good people, and doing my small bit to help grow UK BBQ in a positive way.

That’s never changed.

Smoke & Sear is still me. Still community-first. Still about learning, sharing, and supporting where I can.

But being one person, there’s only so much reach you can have on your own.

Being part of @fourge.bbq opens that up.

FOURGE is a separate venture built with three mates — bigger in scope, broader in ambition, and built to do things I simply couldn’t do solo. Cooking at events, building products, creating experiences, and pushing UK BBQ forward in a different way.

What matters most to me is that the values stay the same.
Supporting the community. Sharing knowledge. Bringing people together over fire and food.

Smoke & Sear continues exactly as it is.

FOURGE is the next chapter alongside it.

I’m genuinely excited about what’s coming — and if you’ve ever backed what I’ve been building here, I’d love your support over at @fourge.bbq too.

Let’s see how far we can take this 🔥

53 3
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You’ll have seen @fourge.bbq pop up yesterday. I wanted to take a moment to explain what that means for me — and for Smoke & Sear. Smoke & Sear didn’t start as a plan or a brand. It started when I invested in my first smoker and fell headfirst into outdoor cooking. Along the way, I discovered a growing, supportive BBQ community on Instagram — people sharing knowledge, encouraging each other, and genuinely wanting to see the UK BBQ scene grow. I loved it. From that point on, Smoke & Sear became my way of giving something back. Sharing what I was learning, being honest about the wins and the mistakes, testing gear, highlighting good people, and doing my small bit to help grow UK BBQ in a positive way. That’s never changed. Smoke & Sear is still me. Still community-first. Still about learning, sharing, and supporting where I can. But being one person, there’s only so much reach you can have on your own. Being part of @fourge.bbq opens that up. FOURGE is a separate venture built with three mates — bigger in scope, broader in ambition, and built to do things I simply couldn’t do solo. Cooking at events, building products, creating experiences, and pushing UK BBQ forward in a different way. What matters most to me is that the values stay the same. Supporting the community. Sharing knowledge. Bringing people together over fire and food. Smoke & Sear continues exactly as it is. FOURGE is the next chapter alongside it. I’m genuinely excited about what’s coming — and if you’ve ever backed what I’ve been building here, I’d love your support over at @fourge.bbq too. Let’s see how far we can take this 🔥

Just wanted to wish everyone a Happy New Year . . .

2025 has been a huge personal challenge but with the kids by my side there is no obstacle we can’t overcome . . . and we’ve made sure we’ve had plenty of fun on the way.

I’ve been slacking off a little with the ‘U.K. BBQ scene’ lately and content creation . . . but behind the scenes I’ve been working on something honestly HUGE and within a month or two I’ll be able to share something that, well, is going to change the U.K BBQ game for sure! I’m excited just thinking about it . . .

I want to thank all those who’ve been checking in lately and the thousands and thousands of people who still rely on my Website and WhatsApp Community to help support their own BBQ journey . . . It still amazes me how many of you use what I’ve created.

2026 . . . Let’s do this! It’s gonna be a wild ride!

32 6
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Just wanted to wish everyone a Happy New Year . . . 2025 has been a huge personal challenge but with the kids by my side there is no obstacle we can’t overcome . . . and we’ve made sure we’ve had plenty of fun on the way. I’ve been slacking off a little with the ‘U.K. BBQ scene’ lately and content creation . . . but behind the scenes I’ve been working on something honestly HUGE and within a month or two I’ll be able to share something that, well, is going to change the U.K BBQ game for sure! I’m excited just thinking about it . . . I want to thank all those who’ve been checking in lately and the thousands and thousands of people who still rely on my Website and WhatsApp Community to help support their own BBQ journey . . . It still amazes me how many of you use what I’ve created. 2026 . . . Let’s do this! It’s gonna be a wild ride!

Today marks one year since I relaunched the Smoke & Sear website — and honestly, I thought it wouldn’t survive.

With everyone jumping to AI for recipes and reviews, I genuinely expected my little BBQ site to fade away.

But you proved me wrong.

Massively wrong.

Here are 10 epic facts from the first 12 months:

🔥 Nearly 180,000 new people visited the site — enough to fill Wembley twice.

🔥 People from 100+ countries used the site this year.

🔥 The USA alone sent 51,000+ visitors.

🔥 Perfect Pulled Pork was read 32,947 times.

🔥 Ninja content smashed 100,000+ views across Woodfire & FlexFlame reviews.

🔥 Pages were loaded hundreds of thousands of times overall.

🔥 The UK BBQ Events 2025 page hit 7,200+ readers.

🔥 Brisket content pulled 13,000+ views… and I’ve only cooked TWO briskets in my entire life. 😂

🔥 Even the 404 page somehow got 8,406 views.

🔥 And my honest, unsponsored reviews were read over 92,000 times — real testing that people actually trust.

I can’t thank you enough for reading, cooking, sharing, messaging, and keeping this whole thing alive.

In a year where everyone said websites were dead . . . you showed me that real cooks, real stories, and real honesty still matter.

Here’s to year two — bigger, hotter, smokier, and even more ridiculous. 🔥❤️

www.smokeandsear.world

— Lee

63 19
Open
Today marks one year since I relaunched the Smoke & Sear website — and honestly, I thought it wouldn’t survive. With everyone jumping to AI for recipes and reviews, I genuinely expected my little BBQ site to fade away. But you proved me wrong. Massively wrong. Here are 10 epic facts from the first 12 months: 🔥 Nearly 180,000 new people visited the site — enough to fill Wembley twice. 🔥 People from 100+ countries used the site this year. 🔥 The USA alone sent 51,000+ visitors. 🔥 Perfect Pulled Pork was read 32,947 times. 🔥 Ninja content smashed 100,000+ views across Woodfire & FlexFlame reviews. 🔥 Pages were loaded hundreds of thousands of times overall. 🔥 The UK BBQ Events 2025 page hit 7,200+ readers. 🔥 Brisket content pulled 13,000+ views… and I’ve only cooked TWO briskets in my entire life. 😂 🔥 Even the 404 page somehow got 8,406 views. 🔥 And my honest, unsponsored reviews were read over 92,000 times — real testing that people actually trust. I can’t thank you enough for reading, cooking, sharing, messaging, and keeping this whole thing alive. In a year where everyone said websites were dead . . . you showed me that real cooks, real stories, and real honesty still matter. Here’s to year two — bigger, hotter, smokier, and even more ridiculous. 🔥❤️ www.smokeandsear.world — Lee