Lamb Bulgogi with Asian Pear Dipping Sauce

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 5 1/2 pounds; from one 6 1/2- 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 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
• Special equipment: 3 metal skewers or bamboo skewers soaked in water at least 1 hour
• Ingredient info: Mirin is sold in the Asian foods section of some supermarkets and at Japanese markets. is a spicy red paste made with pureed fermented soybeans (miso) and hot chiles. It's available at Korean markets and online from koamart.com. If you c
• Test-Kitchen tip: Ask your butcher to bone, butterfly, and trim the leg of lamb for you. Save the bone, pop it in the freezer, and use it to make soup or stock.