16 French trimmed lamb rib chops (about 85 g/3 oz each)
vegetable oil, for grilling
roasted sesame seeds, to serve
In a large bowl, whisk together the sake, chilli paste, soya bean paste, mirin, soy sauce, sesame oil, chilli flakes and honey until smooth.
Add the lamb chops and toss to coat. Cover and marinate in the fridge, tossing once or twice, for at least 4 hours or up to overnight. Before grilling, let the lamb chops come to room temperature, about 30 minutes.
Preheat a gas or charcoal grill to medium-hot. Lightly brush the grates with vegetable oil. Cut a long strip of foil twice the length of the lamb chop bones, fold it in half and lay it on the grill.
Arrange the chops on the grill without crowding and with the bones over the foil so they don’t burn.
Grill, covered, for about 7 minutes total for medium-rare, or until cooked to your liking, flipping the chops halfway through. Transfer to a platter, sprinkle with sesame seeds and leave to rest for about 5 minutes before serving.