Gochujang Marinated Lamb Leg

Jump to Recipe

Gochujang Marinated Lamb Leg

Ingredient Notes

Gochujang paste:

A Korean fermented chilli paste made from red chilli, glutinous rice, and fermented soybean powder. It brings heat, umami, and a slightly sweet fermented complexity that fresh chilli can’t replicate. Available at most Asian grocery stores. The heat level varies by brand; I use a medium-heat version for this recipe.

Korean miso (doenjang):

Doenjang is Korean fermented soybean paste, related to but distinct from Japanese miso. It has a stronger, more pungent flavour and a coarser texture. If you can’t find doenjang, Japanese red miso (akamiso) is the best substitute, though it will be milder. White miso is too sweet for this application.

Sesame oil:

Used in the marinade for nuttiness and aroma rather than as a cooking fat. Use toasted sesame oil, which is the dark variety, rather than the lighter unrefined version. The toasted oil has a much stronger, more distinctly nutty flavour that carries through the fermented paste marinade.

Jump to Video

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
olive oil (for greasing pan)

Equipment

Chopping board
Chef’s knife
Medium bowl (for marinade)
Large bowl or ceramic dish (for marinating)
Heavy-based ovenproof pan or roasting tray
Meat thermometer
Tongs or basting spoon
Resting rack or board

Keep screen awake Off

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.

Notes

Chef Tips

Don’t skip the overnight marinade

Gochujang and doenjang are both dense fermented pastes that need time to penetrate the scored meat. A 2-hour marinade will coat the surface; an overnight rest of 8-12 hours gets the flavour well into the cuts and begins the tenderising process. The difference in depth of flavour between a short and an overnight marinade is significant on a cut this size.

Storage

Leftover lamb keeps in an airtight container in the fridge for up to 3 days. Slice cold for sandwiches, serve in lettuce wraps with rice, or reheat briefly in a hot pan. If reheating the whole piece, flash it in a 200°C oven for 5-8 minutes rather than a slow reheat, which will grey out the centre.

FAQs

Can I use boneless lamb leg?

Yes. A boneless leg will cook faster, so reduce the time at 180°C by about 10-15 minutes and start checking the internal temperature from around the 25-minute mark. The scoring and marinating process is the same.

Can I cook this on a BBQ?

Yes, though you’ll need indirect heat. Set up a two-zone fire, cook the lamb over the indirect side with the lid on, and monitor the internal temperature. The high-heat finish can be done directly over the coals for 2-3 minutes to char the crust.

Can I substitute the gochujang?

I wouldn’t skip it entirely as it’s the defining flavour of this marinade. If you can’t find it, a mix of gochugaru (Korean chilli powder), a small amount of miso, and a teaspoon of honey will approximate the profile, though the fermented depth won’t be quite the same.