Name: Lamb Bulgogi with Asian Pear Dipping Sauce
Yield: 8 Servings
Ingredients: 4 green onions, coarsely chopped; 3 tablespoons sugar; 3 garlic cloves, coarsely chopped; 1 2-inch piece fresh ginger, peeled, cut into thin rounds; 2/3 cup soy sauce; 2/3 cup mirin (sweet Japanese rice wine); 1/3 cup Asian sesame oil; 2 tablespoons toasted sesame seeds; 1 teaspoon freshly ground black pepper; 1 boned butterflied leg of lamb (about 51/2 pounds; from one 61/2- to 7-pound bone-in leg), trimmed of excess fat; 1 cup chopped peeled cored Asian pear (about 1/2 large); 10 green onions; 2 chopped, 8 trimmed; 1/2 cup soy sauce; 1/2 cup mirin (sweet Japanese rice wine); 3 tablespoons sugar; 3 tablespoons Asian sesame oil; 4 tablespoons toasted sesame seeds, divided; Nonstick vegetable oil spray; 8 jalapeño chiles, halved (seeded, if desired); 8 garlic cloves, peeled; 1/2 cup kochujang (Korean hot pepper paste); 1 large head of butter lettuce, leaves separated and left whole

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