- 1
- 90 mins
4.3/5
(3 Votes)
Ingredients
- 1 pound Lamb Top Round (sliced thin)
- 1 tablespoon Canola Oil
- Salt and Freshly Ground Black Pepper
- Marinade
- 1 cup Soy Sauce
- 1/4 cup Brown Sugar
- 1/4 cup Rice Wine
- 1 tablespoon Fish Sauce
- 1/4 cup Sesame Oil (toasted)
- 3 Cloves Garlic (smashed)
- 1 tablespoon Ginger (sliced)
- 1 1/2 tablespoons Sesame Seeds
- 1/4 cup Sambal (substitute with a pinch of red pepper flakes)
- For Assembly
- 12 Bibb Lettuce Leaves
- 1/4 cup Cilantro Leaves (for garnish)
- Lime Wedges
Preparation
Step 1
Combine ingredients for marinade in a large bowl or baking dish. Add thinly sliced Lamb Top Round to the Marinade and toss to evenly coat. Cover and place in the refrigerator to marinate for 1 hour. (Can be held in marinade up to 8 hours or overnight).
Preheat grill over medium-high heat. Brush grill with Canola Oil. Remove Lamb from Marinade and shake off excess liquid. Place on the grill until browned on both sides, about 2 minutes. Remove to a cutting board and season with Salt and Pepper to taste.
To serve, place some Lamb on a Lettuce Leaf. Top with choice of Kimchi, Cilantro and Lime.