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1
Butterfly the lamb
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2
Combine the ginger, garlic and scallions in a food processor and process to mix.
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3
Add the soy sauce, sake, sesame oil, sugar and pepper and process to mix.
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4
Pour one third of the mixture over the bottom of a baking dish just large enough for the lamb.
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5
Arrange the lamb on top and pour the rest of the marinade over it.
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6
Refrigerate for 4 hours or overnight, turning the lamb once or twice.
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7
(Alternatively, marinate in a ziploc bag with the air squeezed out.)
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8
While lamb is marinating, make the dipping sauce by placing the soy sauce, sake and sugar into a mixing bowl and stir until the sugar dissolves.
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9
Stir in the pear, scallions, sesame seeds, and pepper.
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10
Divide the sauce among small bowls for dipping.
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11
When the lamb is done marinading, preheat the grill to medium-high
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12
Brush oil on the gril and place the lamb fat side down on it.
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13
Grill 10-15 minutes per side for medium rare (about 145 F on a thermometer).
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14
Lower the heat or move to a cooler part of the grill if it starts to burn.
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15
While the lamb is grilling on the first side, put the remaining marinade into a saucepan, add the butter and sugar, and boil until it is thick and syrupy (3-5 min).
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16
During the last 5 minutes of grilling on each side, brush the lamb with the glaze.
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17
Transfer to a cutting board and let sit for 10 minutes.
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18
While the lamb is sitting, grill the pear wedges on the hottest part of the grill, 3 minutes per side.
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19
Thinly slice the lamb across the grain.
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20
Arrange lamb slices, grilled pears and lettuce leaves on a platter with the bowl of dipping sauce alongside.
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21
To eat, wrap a peice of lambe and a wedge of pear in a lettuce leaf and dip it into the sauce.
