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Add a photoThis is a great recipe that I made recently and everyone loved it!
Ingredientes
- Lamb and Marinade
- Butt end of a leg of lamb (4-5 pounds bone-in, 3-4 pounds butterflied)
- 2 Tbsp peeled, chopped fresh ginger
- 4 cloves garlic, chopped
- 1 bunch scallions, trimmed and finely chopped
- 3/4 cup soy sauce
- 3/4 cup sake or dry sherry
- 1/2 cup dark sesame oil
- 1 Tbsp sugar
- 1/2 tsp black pepper
- The Glaze:
- 3 Tbsp butter
- 1 Tbsp sugar
- For Serving:
- 2 Asian or Bosc pears, cut into thin wedges and seeded
- 1 head of romaine lettuce, separated into leaves and washed
- Asian Pear Dipping Sauce:
- 2/3 cup soy sauce
- 2/3 cup sake or dry sherry
- 1/3 cup sugar
- 1 Asian pear, peeled, halved, cored and finely chopped
- 2 Tbsp toasted sesame seeds
- 1/2 tsp black pepper
Direcciones
- Butterfly the lamb
- 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 the mixture over the bottom of a baking dish just large enough for the lamb. Arrange the lamb on top and pour the rest of the marinade over it. Refrigerate for 4 hours or overnight, turning the lamb once or twice. (Alternatively, marinate in a ziploc bag with the air squeezed out.)
- While lamb is marinating, make the dipping sauce by placing the soy sauce, sake and sugar into a mixing bowl and stir until the sugar dissolves. Stir in the pear, scallions, sesame seeds, and pepper. Divide the sauce among small bowls for dipping.
- When the lamb is done marinading, preheat the grill to medium-high
- Brush oil on the gril and place the lamb fat side down on it. Grill 10-15 minutes per side for medium rare (about 145 F on a thermometer). Lower the heat or move to a cooler part of the grill if it starts to burn.
- While the lamb is grilling on the first side, put the remaining marinade into a saucepan, add the butter and sugar, and boil until it is thick and syrupy (3-5 min).
- During the last 5 minutes of grilling on each side, brush the lamb with the glaze.
- Transfer to a cutting board and let sit for 10 minutes.
- While the lamb is sitting, grill the pear wedges on the hottest part of the grill, 3 minutes per side.
- Thinly slice the lamb across the grain. Arrange lamb slices, grilled pears and lettuce leaves on a platter with the bowl of dipping sauce alongside.
- To eat, wrap a peice of lambe and a wedge of pear in a lettuce leaf and dip it into the sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 226g | |
| Recipe makes 6 servings | |
| Calories 421 | |
| Calories from Fat 224 | 53% |
| Total Fat 25.42g | 32% |
| Saturated Fat 6.44g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 3454mg | 144% |
| Potassium 281mg | 8% |
| Total Carbs 30.48g | 8% |
| Dietary Fiber 3.1g | 10% |
| Sugars 19.77g | 13% |
| Protein 5.32g | 9% |
Evaluaciones
23 de Octubre de 2008
This made a light and delicious dinner. I really enjoyed it!Yo he cocinado/probado esta receta
Comentarios
22 de Febrero de 2022Two enthusiastic thumbs up!! I love lamb, I raise lambs, I eat lamb regularly. This is the barest lamb recipe I have ever tried!!!
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