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Recipe Provided By
"Healthfully Ever After"Prep Time
20 min
Cook Time
1 hr 30 min
Total Time
1 hr 50 min
Servings
8
Ingredients
- 3 pounds leg of American Lamb, boneless
Marinade
- 1/2 cup rice vinegar
- 1/2 cup low sodium soy sauce
- 1/2 cup green onion, sliced
- 4 tablespoons minced garlic
- 4 tablespoons sesame oil
- 2 tablespoons brown sugar
- Black pepper, to taste
- Juice and zest of 1 lime
Toppings
- Bibb or Boston lettuce
- Chopped red onion
- Grated carrots
- Red peppers
- Cucumbers
- Kimchee
- Fresh mint and cilantro
- Green onion
- Lime wedges
Directions
For the Marinade: In a large bowl, combine vinegar, soy sauce, onion, garlic, sesame oil, brown sugar, pepper, lime juice and zest. Pour into a large plastic zip-top bag with lamb (leave netting on). Refrigerate at least 1 hour or overnight.
Line a roasting pan with foil; place lamb fat side up, pouring 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. The middle of the roast should reach an internal temperature of 130°F. Keep in mind meat temperatures rise another 5 to 10 degrees after removing from the oven.
Serve on lettuce with desired topping(s).
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
