Sticky and delicious, this hearty Asian-inpired lamb leg recipe is perfect for a special night in at home.
Preheat the oven to 180°C (160° fan-forced).
To ensure your roast cooks evenly, remove the lamb leg from the fridge about 15 minutes before cooking, to allow the meat to come to room temperature.
In a large non-stick frying pan, heat half of the peanut oil over medium-high heat. Cook the lamb for 8 to 10 minutes, or until browned on all sides.
Meanwhile, in a large jug combine the soy sauces, vinegar, half the ginger, two cloves of garlic, lemongrass, chilli, star anise and half the sesame oil. Place lamb in a roasting pan and pour sauce over lamb, brushing to coat. Roast lamb for 60 minutes for rare, 75 minutes for medium or 90 minutes for well done, covering with foil if overbrowning.
Once lamb is cooked to your liking, remove meat from pan and set aside covered in foil for 15 minutes. Skim any fat from the sauce, and strain into a bowl.
For the sesame rice heat the remaining peanut oil in a large non-stick frying pan over medium-high heat. Cook the onion with the remaining ginger and garlic for 1 to 2 minutes or until slightly golden. Add ¼ cup of reserved sauce and simmer for 1 to 2 minutes. Add the Chinese broccoli, capsicum and sugar snaps and cook for 1 to 2 minutes. Add rice and heat through for 1 to 2 minutes. Remove from heat and toss through sesame seeds.
Serve lamb with reserved sauce and sesame rice topped with green onions and coriander.
For more hearty recipes like this, visit beefandlamb.com.au.
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