Koji Grilled Lamb. Credit: Rachel Paraoan
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.
