Roast Lamb With A Choice Of Japanese Styles

We love a traditional roast lamb but with a Japanese twist! Here we have a choice of three different ways to experience lamb with new flavours: 

1. Soy Sauce and Sake Marinated Roast Lamb
2. Yuzu Kosho Rubbed Roast Lamb
3. Miso-Glazed Roast Lamb

Which will be your favourite?

Ingredients:

• 1 leg of lamb (about 2kgs)
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 2 tablespoons sake (or dry white wine)
• 2 tablespoons honey
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon sesame oil
• Salt and pepper, to taste
• Optional garnish: sliced green onions and sesame seeds

For Yuzu Kosho recipe add: 

• 2 tablespoons yuzu kosho paste (green or red, depending on your preference)

For Miso Glazed recipe add: 

• 3 tablespoons white miso paste

Method:

For all recipes:

1. Prepare the Lamb:
2. Preheat your oven to 190°C
3. Place the leg of lamb on a cutting board and pat it dry with paper towels. Score the surface of the lamb with a sharp knife in a criss-cross pattern.
4. Season the lamb generously with salt and pepper.

For the Soy Sauce and Sake Marinated Lamb:

• Make the Marinade: In a bowl, whisk together the soy sauce, sake, mirin, honey, minced garlic, grated ginger, and sesame oil until well combined. Adjust to your taste, adding more honey or soy sauce if desired.
• Marinate the Lamb: Place the lamb in a large resealable plastic bag or a shallow dish. Pour the marinade over the lamb, making sure it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the flavours to penetrate the meat.
• Remove from marinade, continue with method below ***

For the Yuzu Kosho Rubbed Lamb:

• Make the Yuzu Kosho Rub: In a small bowl, combine the yuzu kosho paste, soy sauce, mirin, sake, honey, minced garlic, grated ginger, and sesame oil. Mix well until all the ingredients are incorporated into a paste.
• Rub the Lamb: Rub the yuzu kosho mixture all over the surface of the lamb, making sure to coat it evenly. Use your hands to massage the rub into the meat, ensuring that it penetrates the scored surface.

For the Miso-Glazed Lamb:

• Make the Miso Glaze: In a small bowl, whisk together the white miso paste, soy sauce, mirin, sake, honey, minced garlic, grated ginger, and sesame oil until well combined. Adjust to your taste, adding more honey or soy sauce if desired.
• Coat the Lamb: Brush or rub the miso glaze all over the surface of the lamb, making sure to coat it evenly. Allow the lamb to marinate in the glaze for at least 30 minutes, or up to overnight in the refrigerator for maximum flavour.

For all recipes:

Roast the Lamb:

1. Place the seasoned lamb on a roasting rack set inside a roasting pan. If there is any excess rub left in the bowl, you can drizzle it over the lamb.
2. Roast the lamb in the preheated oven for about 1 1/2 to 2 hours, or until cooked to your liking.
3. Baste the lamb occasionally with the pan juices or any remaining rub during the cooking process to keep it moist and flavorful.

Rest and Serve:

1. Once the lamb is cooked to your liking, remove it from the oven and cover it loosely with foil.
2. Allow the lamb to rest for about 15-20 minutes before carving. This allows the juices to redistribute throughout the meat for a juicier result.
3. Carve the lamb into slices and arrange them on a serving platter. Garnish with sliced green onions and toasted sesame seeds, if desired.