Roasted lamb leg marinated overnight in a punchy Korean-style mix of gochujang, miso (doenjang), garlic, ginger, soy, sesame oil, vinegar and brown sugar. Roasted till juicy and tender, then carved and served up hot. Make this for your next dinner party.
Category
Dinner
Servings
6-8
Prep time
10 minutes
Cook time
1 hour
Roasted lamb leg marinated overnight in a punchy Korean-style mix of gochujang, miso (doenjang), garlic, ginger, soy, sesame oil, vinegar and brown sugar. Roasted till juicy and tender, then carved and served up hot. Make this for your next dinner party.
Ingredients
- 2kg lamb leg, bone in
- 3 cloves garlic, finely grated
- thumb-sized piece ginger, finely grated
- 2 tbsp Korean miso (Doenjang)
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 1½ tbsp rice vinegar
- 1 tbsp brown sugar
- 1 tbsp gochujang paste
Directions
Score the lamb leg on the top and base in a diamond pattern at 2cm intervals.
- Combine the garlic, ginger, miso, soy, sesame oil, sugar, gochujang and vinegar in a bowl and mix well.
- Rub marinade all over the lamb to completely coat and place in a large bowl or ceramic dish. Cover and refrigerate overnight to marinate.
- Preheat the oven to 200°C fan force (392°F). Transfer the marinated lamb to a heavy based oven safe pan, greased with the oil.
- Roast lamb for 20 minutes, then reduce oven temperature to 180°C fan force (355°F).
- Cook lamb for a further 40 minutes, until 55°C (130°F) internal temperature, basting occasionally with the cooking juices.
- Set aside to rest for 20 minutes.
- Carve lamb off the bone in one big piece first and slice thinly, then take slices off what is remaining on the bone.
Recipe notes
If you feel the lamb needs heating again once rested, just flash it in the oven for a few minutes to bring the temperature back up.
