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Miso Honey Roast Lamb Recipe! #tipit

posted in Food & Drink > Recipes
04/30/2015
  • Ingredients

    3 lb boneless leg of lamb (preferably already trussed)
    Cotton thread to truss the lamb in case it's required

    Marinade

    ¼ cup white miso paste
    ¼ cup honey
    3 tbsp vegetable oil
    2 tbsp chili flakes (optional)

    Gravy/Sauce

    ¼ cup white miso paste
    ¼ cup honey
    2 tsp cayenne pepper
    Leftover lamb jus from the roast
    ⅓ cup of water
    OR ½ cup of beef stock
    Chopped green onions (scallions)

  • Directions

    If not already trussed, roll up the boneless leg of lamb to get a "log" of roughly equal diameter. Truss this with cotton string along the length of the piece of lamb.

    Mix ingredients for the marinade and rub the marinade generously all over the piece of lamb.

    Keep this on a dish/plate and marinate in the fridge overnight.

    Take out the piece of lamb about 45 minutes before roasting to allow it to come to room temperature. Preheat oven to 425°F/ 215°C.

  • Place the lamb roast on a roasting rack (optional) and place this on a roasting pan. This is to allow the lamb jus to collect on the roasting pan. You can roast the lamb without the rack directly in the roasting pan as well.

    Place the lamb in the preheated oven for 10 min, until the surface of the lamb starts to caramelize. Flip it over and roast for another 10 minutes.

  • Lower the heat to 275°F / 135°C, and roast the lamb for 2 hours. If the lamb is darkening too much, cover it with a piece of foil. If you have a meat thermometer, roast until the internal temperature reaches 145°F/ 63°C (this takes two hours in my oven).

    Remove from the oven and cover with a piece of foil and the roast will continue to cook for a couple more minutes. Rest for at least 20 minutes before carving.

    Serve with gravy and chopped green onions.

  • Gravy/Sauce

    In a small saucepan, combine the honey, cayenne pepper and miso and mix until you get a smooth paste.

    Pour the water onto the roast pan (just the pan, without the lamb in it!) to dissolve and mix all the lamb jus and caramelized bits. Pour this into the small saucepan with the miso mix and heat gently until it starts to simmer. Taste and add salt only if needed.

    If you would like more gravy/sauce add up to another ¼ cup of stock.

  • Original recipe can be found down bellow :)

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