American Lamb Bulgogi
Recipe provided by OhCarlene (healthfullyeverafter.co), courtesy of the American Lamb Board (American Lamb Bulgogi | American Lamb).
3 Leg of American lamb, boneless
Marinade
0.50 cup Rice vinegar
0.50 cup Low sodium soy sauce
0.50 cup Green onion, sliced
4 tbsp Garlic, minced
4 tbsp Sesame oil
Black pepper
1 lime, juiced & zested
2 tbsp Brown sugar
Toppings
Bibb or Boston lettuce
Red onion, chopped
Carrots, grated
Red peppers
Cucumbers
Kimchi
Fresh mint & cilantro
Green onion
Lime wedges
1
Mix marinade in a bowl. Pour into Ziplock bag with American Lamb (leave netting on). Refrigerate at least 1 hour or overnight in the fridge.
2
In a roasting pan with tinfoil at the bottom, place American Lamb fat side up and pour extra marinade on top. Roast at 400 F for 15 minutes. Turn down to 325 F and cook for 20 minutes per pound for a medium rare finish. Take the temp of the middle of the roast. It should read a final temp of 130.
3
Keep in mind meat temps rise another 5-10 degrees after removing from the oven, so plan ahead!
Ingredients
3 Leg of American lamb, boneless
Marinade
0.50 cup Rice vinegar
0.50 cup Low sodium soy sauce
0.50 cup Green onion, sliced
4 tbsp Garlic, minced
4 tbsp Sesame oil
Black pepper
1 lime, juiced & zested
2 tbsp Brown sugar
Toppings
Bibb or Boston lettuce
Red onion, chopped
Carrots, grated
Red peppers
Cucumbers
Kimchi
Fresh mint & cilantro
Green onion
Lime wedges
