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Korean-style roast lamb

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Take your next roast lamb to the next level with this tasty Korean-style roast lamb recipe. It's the perfect weekend dish.

  • Serves6
  • Cook time1 hour 30 minutes
  • Prep time20 minutes, (+ 20 mins resting time)
Korean-style roast lamb


  • ¼ cup (60ml) soy sauce
  • 2 tbs mirin seasoning
  • 2 tsp sesame oil
  • 3cm-piece ginger, finely grated
  • 2 garlic cloves, crushed
  • 1 tbsp brown sugar
  • 2.5kg Coles Australian Lamb Leg Roast
  • lettuce leaves, to serve
  • 150g snow peas, thinly sliced
  • 2 carrots, thinly sliced into matchsticks
  • steamed jasmine rice, to serve
  • 1 long red chilli, thinly sliced, to serve
  • spring onions, thinly sliced, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Combine soy sauce, mirin, sesame oil, ginger, garlic and sugar in a jug. Pour into a frying pan and stir over low heat until sugar dissolves. Increase heat to medium and simmer for 2 mins or until glaze thickens slightly.
  2. Step 2

    Place the lamb on a rack in a roasting pan. Using a sharp knife, make small cuts all over the surface of the lamb. Brush the lamb with half the glaze, reserving the remaining glaze. Roast lamb, basting twice more with reserved glaze and covering with foil if necessary to prevent overbrowning, for 1 hour 30 mins. Transfer to a plate and cover with foil. Set aside for 20 mins to rest.
  3. Step 3

    Slice lamb and serve in lettuce leaves with snow peas, carrot, rice, chilli and spring onion.