Korean Leg of Lamb

butterflied

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.

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