#auraient

Ingredients:

For the marinade - 

4-5 pounds boneless leg of lamb

1/2 onion, chopped

4 garlic cloves, chopped

1 2-inch round of garlic

2/3 cup soy sauce

2/3 cup mirin

1/3 cup sesame oil

2 Tbsp toasted sesame seeds

1 tsp ground pepper

3 Tbsp brown sugar

For the pear dipping sauce - 

1 Asian pear, peeled and cored

8 green onions

1/3 cup soy sauce

1/3 cup mirin

2 Tbsp sesame oil

3 Tbsp sugar

For the sides - 

1 head butter lettuce

2 jalapeno peppers, but into thin strips

1 each of green, yellow, and red bell peppers, cut into strips

2 carrots, peeled and cut into strips

1 cucumber, peeled and cut into strips

Gochujang hot pepper paste

To begin, remove as much fat from the leg of lamb as you can before cutting it into thin strips. Mix the chopped onions, garlic, soy sauce, mirin, sesame oil, toasted sesame seeds, pepper, and brown sugar and pour it over the lamb strips in a bowl or a sealable plastic bag. Allow the lamb to marinate in the fridge for at least four hours, or up to twelve. 

To make the pear dipping sauce, combine the pear and green onion in a small food processor and then drain the excess juice. Add the soy sauce, mirin, sesame oil, and sugar and blend again until it is completely combined. 

To a large cast iron skillet over medium heat add a splash of olive oil and the strips of jalapeno peppers and bell peppers. Cook the pepper for about five minutes, or until they’re tender and begin the brown slightly. Remove them to a bowl for serving and add another splash of olive oil to the pan. Cook the lamb strips in batches for 5-8 minutes, until the meat is completely cooked through and brown. Add more oil as necessary to not burn the shit out of your skillet (like we did).