Ingredients
Lamb
4 green onions, coarsely chopped
3 tablespoons sugar
3 garlic cloves, coarsely chopped
1 2-inch piece fresh ginger, peeled, cut into thin rounds
2/3 cup soy sauce
2/3 cup mirin (sweet Japanese rice wine)
1/3 cup Asian sesame oil
2 tablespoons toasted sesame seeds
1 teaspoon freshly ground black pepper
1 boned butterflied leg of lamb (about 51/2 pounds; from one 61/2- to 7-pound bone-in leg), trimmed of excess fat
Dipping Sauce and Garnishes
1 cup chopped peeled cored Asian pear (about 1/2 large)
10 green onions; 2 chopped, 8 trimmed
1/2 cup soy sauce
1/2 cup mirin (sweet Japanese rice wine)
3 tablespoons sugar
3 tablespoons Asian sesame oil
4 tablespoons toasted sesame seeds, divided
Nonstick vegetable oil spray
8 jalapeño chiles, halved (seeded, if desired)
8 garlic cloves, peeled
1/2 cup kochujang (Korean hot pepper paste)
1 large head of butter lettuce, leaves separated and left whole
SPECIAL EQUIPMENT
3 metal skewers or bamboo skewers soaked in water at least 1 hour
Ingredient Info
Mirin is sold in the Asian foods section of some supermarkets and at Japanese markets. Kochujang is a spicy red paste made with pureed fermented soybeans (miso) and hot chiles. It's available at Korean markets and online from koamart.com. If you can't find kochujang, substitute 1/3 cup miso mixed with 2 tablespoons sriracha hot sauce.
Test-Kitchen Tip
Ask your butcher to bone, butterfly, and trim the leg of lamb for you. Save the bone, pop it in the freezer, and use it to make soup or stock.