Korean Leg of Lamb

butterflied

(from The San Jose Mercury News)

Ingredients Directions
  • 6 green onions, minced
  • 2 tablespoons minced fresh ginger root
  • 2 chile peppers, seeded and minced
  • ½ cup soy sauce
  • ¼ cup plus 2 tablespoons honey
  • ¼ cup sesame oil
  • ¼ cup sesame seeds, toasted
  • 3 cloves garlic, minced
  • freshly ground pepper
  • 4-6 pound leg of lamb, butterflied

Combine green onions, ginger root, chile peppers, soy sauce, honey, sesame oil, sesame seeds, garlic and pepper to taste in a large non-aluminum baking dish. Add lamb and marinate in refrigerator at least 6 hours, preferably overnight, turning several times.

Remove lamb from marinade. Grill over medium fire 8 to 10 minutes per side, or until cooked to taste. Medium rare lamb will register 130° on an instant-read meat thermometer. Medium is 140°.

Serves: 6 to 8.

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: Sat Nov 8 17:06:17 EST 1997