Leg of lamb with Sesame and Ginger Recipe

• Lamb and Marinade
• Butt end of a leg of lamb (4-5 pounds bone-in, 3-4 pounds butterflied)
• 2 Tbsp peeled, chopped fresh ginger
• 4 cloves garlic, chopped
• 1 bunch scallions, trimmed and finely chopped
• 3/4 cup soy sauce
• 3/4 cup sake or dry sherry
• 1/2 cup dark sesame oil
• 1 Tbsp sugar
• 1/2 tsp black pepper
• The Glaze:
• 3 Tbsp butter
• 1 Tbsp sugar
• For Serving:
• 2 Asian or Bosc pears, cut into thin wedges and seeded
• 1 head of romaine lettuce, separated into leaves and washed
• Asian Pear Dipping Sauce:
• 2/3 cup soy sauce
• 2/3 cup sake or dry sherry
• 1/3 cup sugar
• 1 Asian pear, peeled, halved, cored and finely chopped
• 2 Tbsp toasted sesame seeds
• 1/2 tsp black pepper

Directions