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Give you lamb a sip of brandy to liven up your barbecue.

Chicago chef Bill Kim marries Korean and American flavors in Korean BBQ. From gochujang-spiked potato salad to these drunken lamb chops, change up your typical barbecue fair.

My family never ate lamb when I was growing up, so I didn’t try it until I got to culinary school. I quickly fell in love with it—chops, leg of lamb, and, of course, homemade gyros, which I still crave every now and again. Three ingredients in the marinade make this recipe special: the rosemary, hoisin sauce, and brandy. Rosemary is a classic seasoning for lamb, while the hoisin adds depth of flavor, the brandy lends a slight sweetness, and the alcohol accelerates the marinating process.

Reprinted with permission from Korean BBQ