Primal Grill - Butterflied Leg of Lamb, Korean Style
INGREDIENTS
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Source:
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How to Grill, pg. 168
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Method:
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Direct Grilling
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Serves:
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6 to 8
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Advance
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Preparation:
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4 to 24 hours for marinating the lamb
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Category:
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Meat------------------------------------------------------------
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For the lamb and marinade:
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Butt end of a leg of lamb (4 to 5 pounds bone-in; 3 to 4 pounds
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butterflied)
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For the marinade:
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2 tablespoons peeled, chopped fresh ginger
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4 cloves garlic, chopped
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1 bunch scallions, trimmed and finely chopped (set aside 1/4 cup scallion greens for garnish)
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3/4 cup soy sauce
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3/4 cup sake, rice wine, or dry sherry
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1/2 cup Asian (dark) sesame oil
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1 tablespoon sugar
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1/2 teaspoon freshly ground black pepper
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For the glaze:
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3 tablespoons butter
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1 tablespoons sugar
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For serving:
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2 Asian or Bosc pears, cut into thin wedges and seeded
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Asian Pear Dipping Sauce (see below)
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1 head romaine lettuce (or two heads of romaine hearts), separated into leaves and washed.
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