Fire up your grill for the ultimate flavour-packed feast with this Korean BBQ lamb chops recipe. These juicy, double-cut Barnsley chops are marinated overnight in a bold blend of sweet and spicy flavours, then seared to perfection on a sizzling Kamado Joe for a smoky, caramelised crust. To take it up a notch, we’re serving them alongside crispy grilled garlic rice balls, delivering the perfect balance of crunch and chew. Finished with toasted sesame seeds, fresh spring onions, and a fiery kick of gochujang, this BBQ masterpiece is guaranteed to impress.
Garnish:
For the Grilled Garlic Rice Balls:
Barnsley chops pair beautifully with a variety of sides that enhance their rich, meaty flavor. For a classic touch, serve them with buttery mashed potatoes, roasted vegetables, or a fresh green salad. If you're going for a bold twist, try grilled garlic rice balls, kimchi, or pickled radish for a Korean-inspired feast. A side of charred asparagus, honey-glazed carrots, or creamy coleslaw also adds balance to the dish. Don't forget a drizzle of herb butter, chimichurri, or a spicy gochujang sauce for an extra layer of flavor!
For the most flavorful and tender Korean BBQ Barnsley lamb chops, marinate them for at least 6 hours, but overnight (12-24 hours) is ideal. This allows the soy sauce, honey, garlic, ginger, and gochujang to deeply penetrate the meat, enhancing both taste and tenderness.
To ensure your grilled garlic rice balls hold their shape and develop a crispy crust:
These steps help create crispy, chewy rice balls that complement the rich flavours of the lamb chops perfectly!
