Lamb Bulgogi Recipe

So I roasted an entire leg of lamb the other day. Let me just say I have never eaten nor cooked lamb before and thus, the roasting of the lamb was a pretty big deal. Poultry, I can handle, but cooking a leg of lamb took some research. All I knew is I wasn't looking to experience it with mint jelly. But the reality is, lamb is incredibly versatile and as Americans we are just not giving lamb the attention it deserves in the protein world. American Lamb is perfect for global flavors (bye bye mint jelly) like Middle Eastern, Asian, Mediterranean and Latin preparations. Which leads me to this recipe for a take on the Korean classic: Bulgogi. 

American lamb is available throughout the entire calendar year and over 82,000 family owned sheep operations exist in nearly every state. Including, of course, Virginia. Interestingly, 50% of all lamb consumed in the US is actually from Down Under. American lamb on the other hand travels 10,000 miles and 30 days LESS than it's counterparts. So for me, there's really no question which I prefer. #PriusDriver. #FreshIsBest. #Hashtag. 

From a nutrition perspective,  it's an amazing source of protein, rich in B 12, niacin, zinc and selenium all of which are beauty booster nutrients and crucial for a health. And if you're just laying on the veggies like I do in this recipe, you get an A+. No grain, no weird jelly. Just an awesome, smart move for dinner. 

This dish is AWESOME for a party. Lamb looks really impressive and having a big buffet style of toppings is really fun so everyone can personalize it!

Lamb Bulgogi

/// Ingredients ///

1, 3 pound leg of lamb, boneless

Marinade: 

• 1/2 c rice vinegar
• 1/2 c low sodium soy sauce
• 1/2 c green onion, sliced
• 4 T minced garlic
• 4 T sesame oil
• black pepper
• juice of 1 lime and zest
• 2 T brown sugar

Toppings:

• Bibb or Boston lettuce
• chopped red onion
• grated carrots
• red peppers
• cucumbers
• kimchi
• fresh mint and cilantro
• green onion
• lime wedges

/// Directions /// Mix marinade in a bowl. Pour into ziplock bag with lamb (leave netting on). Refrigerate at least 1 hour or overnight in the fridge. In a roasting pan with tinfoil at the bottom, place 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. Keep in mind meat temps rise another 5-10 degrees after removing from the oven, so plan ahead! 

So what do you think? You can totally pull off an entire roasted lamb for the holidays and have plenty for leftovers! 

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.