Korean Crusted Roast Lamb

Name: Korean Crusted Roast Lamb
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: Serves 6
Cuisine: korean
Ingredients: bunch spring onions roughly chopped; large piece of ginger; 1 tbsp sesame oil; 3 tbsp soy sauce; 2 tbsp mirin; 1/2 tsp golden caster sugar; 2 tbsp sesame seeds; 1 tsp black peppercorns; 2kg whole leg of lamb; 1 tbsp sunflower oil; Baby Gem lettuce leaves, to serve (optional); shredded carrot to serve (optional); cucumber to serve (optional); Korean chilli sauce to serve (optional)

⏱ 140 mins 🍽 Serves 6 🌶 korean ✅ Easy 🏷 Main course

This recipe gives a classic roast leg of lamb a Korean twist with a flavourful crust based on a bulgogi marinade. The lamb is marinated in a paste of spring onions, ginger, soy, and sesame, then roasted until crisp. It can be served with traditional roast sides or with lettuce leaves and shredded vegetables for wrapping. The total preparation and cooking time is 140 minutes.

Ingredients

bunch spring onions roughly chopped
large piece of ginger
1 tbsp sesame oil
3 tbsp soy sauce
2 tbsp mirin
1/2 tsp golden caster sugar
2 tbsp sesame seeds
1 tsp black peppercorns
2kg whole leg of lamb
1 tbsp sunflower oil
Baby Gem lettuce leaves, to serve (optional)
shredded carrot to serve (optional)
cucumber to serve (optional)
Korean chilli sauce to serve (optional)

Method

Combine the spring onions, ginger, sesame oil, 2 tbsp of soy sauce, the mirin, sugar, half the sesame seeds and the peppercorns in a mini chopper and process into a paste. Use a small sharp knife to make holes all over the leg of lamb. Place the lamb in a dish, pour the paste over it, and work it into the holes and any natural splits. Press any fallen paste back onto the lamb, then cover and refrigerate to marinate for at least a couple of hours or overnight.
Remove the lamb from the refrigerator 1 hr before cooking. Preheat your oven to 200C/180C fan/gas 6. Set a rack inside a large roasting tin and place the lamb on it, crust-side up. Pour any remaining marinade into the tin with 100ml water and roast. After roughly 30 mins, drizzle a little oil over the crust to aid crisping, and cover loosely with foil if it browns too quickly. Ensure the pan juices do not burn by adding water as needed. Roast the lamb for 1 hr 30 mins for a pink result near the bone. For rare, reduce the time by 10 mins. for more well-done, add 20 mins.
Approximately 10 mins before the lamb reaches your preferred doneness, sprinkle the remaining sesame seeds over it and finish roasting. Once cooked, transfer the lamb to a board. Pour the remaining soy sauce into the roasting tin. Taste the juices and adjust with extra mirin, soy, or water if desired. Bring to a boil, scraping up any sticky bits from the tin, then strain the liquid into a gravy jug. Serve the lamb with classic roast sides or with lettuce leaves, shredded vegetables and chilli sauce for making wraps.

Nutrition (per serving)

Calories470 kcal

Fat28 g

Saturates12 g

Carbs4 g

Sugars3 g

Fibre1 g

Protein50 g

Sodium640 mg

Salt1 g

Recipe details

Skill levelEasy

CategoryMain course

Cuisinekorean