Gochujang Marinated Lamb Leg

Dinner | Korean

Prep time: 10 min Cook time: 1 min Servings: 6

Roasted lamb leg marinated overnight in a punchy Korean-style mix of gochujang, miso (doenjang), garlic, ginger, soy, sesame oil, vinegar and brown sugar. Roasted till juicy and tender, then carved and served up hot. Make this for your next dinner party.

Prep the lamb the day before

Remove the leg from the packet and pat it really dry. Then, we're going to score the lamb in a diagonal pattern on both sides. Roughly 5 or 6 times on each side. This allows the marinade to get in deeper.

We are going to marinate it overnight so make sure you prep it the day before you want to cook it.

Cook the lamb

Oven is set to 200°C fan forced, for 20 minutes to get some good heat into it. Then we'll turn the temp down to 180°C and cook for another 40 minutes until the internal temp reaches 55°C. I like my lamb medium as I find medium rare lamb to be a bit chewy.

Then we're going to rest it for 20 minutes before carving. If you feel the lamb needs heating again once rested, just flash it in the oven for a few minutes to bring the temperature back up.

Ingredient Notes

Gochujang paste: A Korean fermented chilli paste made from red chilli, glutinous rice, and fermented soybean powder. It brings heat, umami, and a slightly sweet fermented complexity that fresh chilli can’t replicate. Available at most Asian grocery stores. The heat level varies by brand; I use a medium-heat version for this recipe.

Korean miso (doenjang): Doenjang is Korean fermented soybean paste, related to but distinct from Japanese miso. It has a stronger, more pungent flavour and a coarser texture. If you can’t find doenjang, Japanese red miso (akamiso) is the best substitute, though it will be milder. White miso is too sweet for this application.

Sesame oil: Used in the marinade for nuttiness and aroma rather than as a cooking fat. Use toasted sesame oil, which is the dark variety, rather than the lighter unrefined version. The toasted oil has a much stronger, more distinctly nutty flavour that carries through the fermented paste marinade.

Equipment

Chopping board
Chef’s knife
Medium bowl (for marinade)
Large bowl or ceramic dish (for marinating)
Heavy-based ovenproof pan or roasting tray
Meat thermometer
Tongs or basting spoon
Resting rack or board

Ingredients

2kg lamb leg, bone in
3 cloves garlic, finely grated
thumb-sized piece ginger, finely grated
2 tbsp Korean miso (Doenjang)
2 tbsp soy sauce
2 tbsp sesame oil
1½ tbsp rice vinegar
1 tbsp brown sugar
1 tbsp gochujang paste
olive oil (for greasing pan)

Directions

Score the lamb leg on the top and base in a diamond pattern at 2cm intervals.
Combine the garlic, ginger, miso, soy, sesame oil, sugar, gochujang and vinegar in a bowl and mix well.
Rub marinade all over the lamb to completely coat and place in a large bowl or ceramic dish. Cover and refrigerate overnight to marinate.
Preheat the oven to 200°C fan force (392°F). Transfer the marinated lamb to a heavy based oven safe pan, greased with the oil.
Roast lamb for 20 minutes, then reduce oven temperature to 180°C fan force (355°F).
Cook lamb for a further 40 minutes, until 55°C (130°F) internal temperature, basting occasionally with the cooking juices.
Set aside to rest for 20 minutes.
Carve lamb off the bone in one big piece first and slice thinly, then take slices off what is remaining on the bone.

Ingredients

Directions

Recipe notes