Take your next roast lamb to the next level with this tasty Korean-style roast lamb recipe. It's the perfect weekend dish.
Serves66
Cook time1 hr 30 mins1 hour 30 minutes
Prep time20 mins20 minutes, + 20 mins resting time
+ 20 mins resting time
Ingredients
1/4 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
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Method
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.
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.
Step 3
Slice lamb and serve in lettuce leaves with snow peas, carrot, rice, chilli and spring onion.
Prep time20 mins20 minutes, + 20 mins resting time
+ 20 mins resting time
Ingredients
1/4 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
Description
Take your next roast lamb to the next level with this tasty Korean-style roast lamb recipe. It's the perfect weekend dish.
Method
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.
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.
Step 3
Slice lamb and serve in lettuce leaves with snow peas, carrot, rice, chilli and spring onion.
