Holiday

Name: Rack of Lamb with Korean Gochujang
Ingredients: ¾ cup gochujang (Korean hot-pepper paste); 3 teaspoons chopped garlic; 3 teaspoons chopped ginger; ¼ cup sugar; 1 cup mirin; 1 cup low-sodium soy sauce; ½ cup honey; 1 teaspoon toasted sesame oil; 1 rack of lamb (8 chops), cleaned and frenched; Salt and pepper, to taste; 2 tablespoons peanut oil; Cilantro-Ginger Vinaigrette (recipe below), for serving; Gochujang aioli, for serving (recipe below); Cilantro-Ginger Vinaigrette:; 1 egg yolk; ½ teaspoon sriracha sauce; ¼ cup (packed) pickled ginger; 2 teaspoons sugar; ½ cup rice vinegar; 1 tablespoon chopped fresh ginger; ½ Serrano chili; 2 garlic cloves; 1 teaspoon toasted sesame oil; ¾ cup peanut oil; 25 cilantro sprigs, roughly chopped; Combine all ingredients except oils and cilantro in a blender. Purée until very smooth. With blender still running, drizzle in oils slowly to emulsify. Add cilantro and blend until no big chunks remain, and reserve.; Gochujang Aioli:; ½ cup gochujang; 1 cup mayonnaise; ¼ cup rice vinegar

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