Sesame-Ginger leg Of Lamb

Name: Sesame-Ginger leg Of Lamb
Prep time: 4 h
Cook time: 20 min
Total time: 4 h 20 min
Yield: Serves 6 to 8
Cuisine: United States
Ingredients: Asian Pear Dipping Sauce; 1 head romaine lettuce, separated into leaves and washed; 2 Asian or Bosc pears, cut into thin wedges and seeded; ¾ cup soy sauce; Butt end of a leg of lamb (4 to 5 pounds bone-in; 3 to 4 pounds butterflied); ¾ cup sake, Chinese rice wine, or dry sherry; ½ cup Asian (dark) sesame oil; 1 bunch scallions, trimmed and finely chopped; 4 cloves garlic, chopped; ½ teaspoon black pepper; 1 tablespoon sugar; 3 tablespoons butter; 2 tablespoons peeled, chopped fresh ginger

Preparation info

Serves
6 to 8

Difficulty
Medium
Ready in
4 hr 30

Appears in

How to Grill

By Steven Raichlen

Published 2001

About

Ingredients

For the Lamb and Marinade

Butt end of a leg of lamb (4 to 5 pounds bone-in; 3 to 4 pounds butterflied)
2 tablespoo

Americas
United States
Main course

Method

Butterfly the lamb, as shown in Preparing the Meat, Steps 1 through 6, or have your butcher do this for you.
Prepare the marinade: Combine the ginger, garlic, and scallions in a food processor and process to mix. Add the soy sauce, sake, sesame oil, sugar, and pepper and process to mix. Pour one third of this mixture ove