American Lamb Bulgogi

Recipe provided by | Healthfully Ever After


3 pounds American leg of lamb, boneless


½ cup rice vinegar
1/2 cup low sodium soy sauce
½ cup green onion, sliced
4 tablespoon minced garlic
4 tablespoon sesame oil
black pepper
1 juice of lime and zest
2 tablespoon brown sugar


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


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!

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PREP TIME: 20 Minutes

COOK TIME: 1.5 Hours