Leg of lamb with Sesame and Ginger Recipe

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2 votes | 4315 views

This is a great recipe that I made recently and everyone loved it!

Prep time:
Cook time:
Servings: 6-8


Cost per serving $2.00 view details
  • 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


  1. Butterfly the lamb
  2. 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.)
  3. 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.
  4. When the lamb is done marinading, preheat the grill to medium-high
  5. 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.
  6. 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).
  7. During the last 5 minutes of grilling on each side, brush the lamb with the glaze.
  8. Transfer to a cutting board and let sit for 10 minutes.
  9. While the lamb is sitting, grill the pear wedges on the hottest part of the grill, 3 minutes per side.
  10. 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.
  11. 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%



  • Nancy Miyasaki
    October 23, 2008
    This made a light and delicious dinner. I really enjoyed it!
    I've cooked/tasted this recipe!

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