Lamb Bulgogi Lettuce Wraps

Lamb Bulgogi Lettuce Wraps

   8 SERVINGS    20 MINUTE PREP TIME     90 MINUTE COOK TIME

Ingredients for Lettuce Wraps

3 pounds boneless Cedar Springs or Shepherd’s Pride lamb leg
1 head of Bibb or Boston lettuce

Ingredients for Marinade

1/2 cup rice vinegar
1/2 cup low sodium soy sauce
1/2 cup green onion, sliced
4 tablespoons garlic, minced
4 tablespoons sesame oil
2 tablespoons brown sugar
Juice and zest of 1 lime
Black pepper, to taste

Toppings

Red onion, chopped
Carrots, grated
Red peppers, sliced
Cucumbers, sliced
Kimchi
Fresh mint and cilantro
Green onion
Lime wedges

Directions

  1. In a medium bowl, combine marinade ingredients. Pour into sealable plastic bag with lamb (leave netting on boneless leg of lamb). Refrigerate at least 1 hour or overnight in the refrigerator.
  2. In a roasting pan with tinfoil at the bottom, place lamb fat side up and pour extra marinade on top. Roast at 400 degrees F for 15 minutes. Turn oven temperature down to 325 degrees F and continue cooking for 20 minutes per pound for a medium-rare finish, or until internal temperature is 145 degrees F. Let lamb rest for 10-15 minutes before cutting.
  3. Slice lamb in thin strips and place in lettuce leaves. Top with desired toppings and serve immediately.

Recipe and Image Provided by the HEALTHFULLY EVER AFTER.

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