October 1, 2019

American Lamb Bulgogi


Prep Time

20 min

Cook Time

1 hr 30 min

Total Time

1 hr 50 min



lamb bulgogi lettuce cups


  • 3 pounds leg of American Lamb, boneless 


  • 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


  • Bibb or Boston lettuce
  • Chopped red onion
  • Grated carrots
  • Red peppers
  • Cucumbers
  • Kimchee
  • Fresh mint and cilantro
  • Green onion
  • Lime wedges


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


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