Korean BBQ Barnsley Chops with Grilled Garlic Rice Balls
- 40 Minutes
- Medium
- Pork
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.
Cooking Method
- Marinate the Lamb Chops for Maximum Flavor
To infuse the Barnsley lamb chops with bold, smoky-sweet flavors, prepare a marinade using:
Soy sauce for deep umami richness
Honey to balance with natural sweetness
White wine vinegar for a tangy kick
Garlic and ginger paste for aromatic depth
Sesame oil for nutty richness
Black pepper for subtle heat
Gochujang for a spicy, fermented chili punchGenerously coat the lamb chops in the marinade, ensuring full coverage. Place them in a sealable bag or airtight container and refrigerate for at least 6 hours, preferably overnight, for the best flavor infusion. - Prepare the Garlic Rice Balls for a Crunchy, Chewy Side
While the sticky rice is still warm, mix in:
Garlic paste for robust flavor
Soy sauce for savory depth
Sesame oil for richness
Gochujang (optional) for a spicy boostShape the rice into balls or small patties and roll them in toasted sesame seeds for a crispy, nutty coating. Let them chill in the fridge for 15-20 minutes to firm up before grilling. - Set Up Your Kamado Joe for Perfect Grilling
Direct Heat Zone: Set up one side of the grill for medium-high direct heat (around 200°C).
Indirect Heat Zone: Place a Half Moon Cast Iron Reversible Griddle on the other side and lightly oil the surface.
Maintain a target grill temperature of 200-220°C for optimal searing and cooking. - Sear the Lamb Chops to Perfection
Place the marinated Barnsley lamb chops over direct heat. Sear for 3-4 minutes per side until a beautifully caramelized crust forms.
Move the chops to the indirect heat zone and continue cooking for 4-5 more minutes, or until the internal temperature reaches 60°C for medium (adjust for preferred doneness).
Remove from heat and let the chops rest for 5-10 minutes to lock in the juices. - Grill the Garlic Rice Balls for the Perfect Texture
Place the chilled rice balls on the griddle over indirect heat.
Grill for 2-3 minutes per side, gently pressing to create a crispy golden crust.
Brush with soy sauce or leftover marinade for extra flavor.
Flip carefully with a spatula to maintain their shape while achieving a crunchy exterior and warm, chewy center. - Finish and Serve – The Ultimate BBQ Feast
Garnish the lamb chops with thinly sliced spring onions, toasted sesame seeds, and red chili for extra heat.
Drizzle any resting juices over the chops for enhanced flavor.
Serve with crispy garlic rice balls and a side of kimchi or pickled radish for a tangy contrast.
This Korean BBQ Lamb Chops Recipe delivers bold, smoky flavors with a perfectly balanced mix of sweet, spicy, and savory elements—ideal for your next BBQ feast!
The Ingredients
- 1 Kg Barnsley lamb chops (Double chops)
- 4 Tbsp Soy sauce
- 2 Tbsp Honey
- 1 Tbsp White wine vinegar (With 1/2 tsp sugar mixed in)
- 1.5 Tsp Garlic paste
- 1 Tbsp Ginger paste
- 1 Tsp Sesame oil
- 1 Tsp Black pepper
- 2 Tbsp Gochujang (Adjust for heat preference)
Garnish:
For the Grilled Garlic Rice Balls:
What to serve with Barnsley Chop
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!
