Succulent Asian-Style Roasted Lamb Leg
Nutritional value per serving
Calories520kcal
Carbs5gram
Fat35gram
Protein50gram
Ingredients
- Lamb leg, boneless1.5 kg
- Soy sauce (preferably low sodium)100 ml
- Honey2 tbsp
- Garlic cloves, minced4 piece
- Fresh ginger, grated2 tbsp
- Chinese five-spice powder1 tbsp
- Sesame oil1 tbsp
- Black pepper, freshly ground1 tsp
- Spring onions (for garnish)3 piece
- Fresh coriander leaves (for garnish)a handful n/a
This Asian-style roasted lamb leg brings a unique twist to traditional lamb, infusing it with savory, sweet, and aromatic flavors. The marinade combines soy sauce, garlic, ginger, and a touch of honey and five-spice powder, enhancing the natural richness of the lamb. The recipe is designed to be approachable for cooks of all skill levels, using common ingredients and standard kitchen equipment. The total cost of the ingredients is approximately $25 USD (€23, £20, ₹2000). The entire dish provides around 2500 kcal for the whole leg, suitable for a medium-complexity recipe that takes about 2 hours from start to finish including roasting and preparation. This dish is ideal for dinner parties or family gatherings, adding a flavorful centerpiece to your meal.
Preparation instructions
Prepare the marinade
1In a medium bowl, combine the soy sauce, honey, minced garlic, grated ginger, Chinese five-spice powder, sesame oil, and ground black pepper. Mix well until the honey dissolves to create a smooth marinade.
Marinate the lamb leg
2Place the boneless lamb leg in a large resealable plastic bag or a suitable dish. Pour the marinade over the lamb, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate.
Preheat the oven
3Remove the lamb from the refrigerator 30 minutes before cooking to bring it to room temperature. Preheat your oven to 180°C (356°F). This helps the lamb cook evenly.
Prepare the lamb for roasting
4Take the lamb leg out of the marinade, allowing excess liquid to drip off. Place the lamb on a rack in a roasting tray. Reserve the marinade for basting during cooking.
Roast the lamb leg
5Place the roasting tray in the preheated oven. Roast the lamb for about 1 hour and 15 minutes, basting occasionally with the reserved marinade to keep it moist and flavorful. Use a thermometer to check the internal temperature; for medium-rare, aim for 60°C (140°F), medium 65°C (149°F), and well-done 70°C (158°F). Avoid overcooking to prevent dryness.
Rest the lamb after roasting
6Once the lamb reaches desired doneness, remove it from the oven and cover loosely with aluminum foil. Allow it to rest for 15-20 minutes. Resting helps the juices redistribute, making the meat more tender and juicy.
Slice and garnish
7Slice the lamb leg against the grain into thin slices. Garnish with chopped spring onions and fresh coriander leaves for a fresh, vibrant finish. Serve immediately.
Cooking Tips
1Ensure to use a meat thermometer to accurately check the internal temperature for safe consumption and desired doneness.
2Avoid cross-contamination by using separate cutting boards and utensils for raw lamb and other ingredients.
3If you don’t have Chinese five-spice powder, you can make a mix of ground star anise, cloves, cinnamon, Sichuan peppercorns (or black pepper), and fennel seeds.
4Marinating the lamb overnight in the refrigerator will enhance the flavor and tenderness significantly.
Equipment
- Oven
- Roasting tray
- Roasting rack
- Mixing bowl
- Measuring spoons and cups
- Garlic press or knife for mincing
- Grater for ginger
- Meat thermometer
- Aluminum foil
- Knife and cutting board
Shopping List
- [ ] Lamb leg, boneless, 1.5 kg (~$20) — Choose meat with a nice even color and marbling for tenderness.
- [ ] Soy sauce, 100 ml (~$1) — Low sodium soy sauce is preferred for balanced saltiness.
- [ ] Honey, 2 tbsp (~$0.5) — Use pure natural honey for the best flavor.
- [ ] Garlic, 4 cloves (~$0.3) — Fresh garlic is best; avoid pre-minced for more flavor.
- [ ] Fresh ginger, 2 tbsp (~$0.5) — Pick firm, fragrant ginger root.
- [ ] Chinese five-spice powder, 1 tbsp (~$1) — Available in Asian markets or spice sections.
- [ ] Sesame oil, 1 tbsp (~$1) — Adds nutty aroma; use sparingly.
- [ ] Spring onions, 3 pieces (~$0.5) — For garnish, fresh and crisp.
- [ ] Fresh coriander leaves, a handful (~$0.5) — Choose vibrant green leaves without wilting.
Total Estimated Cost: $25
FAQ
What is the safe internal temperature to cook lamb to?
For safe consumption, lamb should reach an internal temperature of at least 63°C (145°F) measured with a meat thermometer at the thickest part, then allowed to rest for at least 3 minutes. This will result in medium rare. For medium, cook to 65°C (149°F) and well done at 70°C (158°F).
How long should I marinate the lamb?
For best flavor, marinate the lamb for at least 4 hours, but overnight in the refrigerator is ideal to allow the spices and seasoning to deeply permeate the meat.
Can I use bone-in lamb leg instead?
Yes, bone-in lamb leg can be used, but it may need a slightly longer cooking time. Use a meat thermometer to ensure proper doneness.
How do I avoid dry lamb when roasting?
Avoid overcooking by checking internal temperature with a meat thermometer and baste the lamb occasionally during roasting to retain moisture.
Can I prepare the lamb ahead of time?
Yes, marinate the lamb the day before and refrigerate. After roasting, leftovers can be stored in an airtight container in the fridge for up to 3 days.