Koji Grilled Lamb. Credit: Rachel Paraoan

Koji Grilled Lamb

Name: Koji Grilled Lamb
Prep time: 900 s
Cook time: 1800 s
Total time: 2700 s
Yield: 1
Cuisine: International
Ingredients: Lamb: cut of choice; FOR THE LAMB MARINADE; Olive oil: 480 ml; Shio koji: 240 ml; Minced garlic: 1 cup; Minced ginger: 1/2 cup; Lamb spice: 3 tbsp; FOR THE LAMB SPICE; Cumin: 100 g; Coriander: 50 g; Sichuan peppercorns: 20 g; Pink peppercorns: 14 g; Fennel seeds: 10 g; Black pepper: 10 g; White pepper: 10 g; Sesame seeds: 40 g; Kochugaru: 20 g; Orange zest: 1/2 tbsp

05 May 2025

Kevin Tien

Chef

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Difficulty

Medium

Total Time

45MIN

Cuisine

International

Ingredients

Lamb: cut of choice

FOR THE LAMB MARINADE

Olive oil: 480 ml

Shio koji: 240 ml

Minced garlic: 1 cup

Minced ginger: 1/2 cup

Lamb spice: 3 tbsp

FOR THE LAMB SPICE

Cumin: 100 g

Coriander: 50 g

Sichuan peppercorns: 20 g

Pink peppercorns: 14 g

Fennel seeds: 10 g

Black pepper: 10 g

White pepper: 10 g

Sesame seeds: 40 g

Kochugaru: 20 g

Orange zest: 1/2 tbsp

This grilled lamb recipe uses shio koji and a fragrant spice blend to deliver juicy, umami-rich flavor with a caramelized crust—perfect for open-flame cooking.

How to make Koji Grilled Lamb

01.

Make the Lamb Spice

Coarsely grind all the spices and seeds.
Fold in the orange zest last and mix thoroughly.

02.

Prepare the Marinade

In a medium bowl, combine olive oil, shio koji, garlic, ginger, and lamb spice.
Stir until evenly mixed.
Refrigerate if not using immediately.

03.

Grill the Lamb

Marinate lamb (cut of your choice) in the mixture for at least 2 hours, or up to overnight.
Remove from marinade and grill over open flame.
Lightly season with salt and a small pinch of sugar on each side—the sugar will aid in caramelization, adding a sweet, smoky flavor.

Chef's Tip

Always ensure lamb is cooked to your preferred doneness. Let rest before serving for best flavor and texture.

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05 May 2025

The Chef

Kevin Tien is an acclaimed Vietnamese American chef known for his innovative take on modern Asian cuisine. As the Executive Chef and co-owner of Moon Rabbit in Washington DC, Tien draws on his Vietnamese heritage and Southern American upbringing to create bold, flavorful dishes. He is also known for his previous venture, Himitsu, which earned rave reviews. His work has earned him multiple James Beard Award nods and places on numerous ‘Best Chef’ lists. After a brief closure, Moon Rabbit reopened in 2023 in a new DC location, where Tien continues to push culinary boundaries while honoring his roots.

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