Recipe by Bergy
The ginger is delicious with lamb. Serve with Asian noodles and a green salad (time does not include marinating time)
Top Review by Sackville
Great lamb. I bought some Welsh lamb in season and deboned it myself. Marinated it for 24 hours before cooking for guests -- it was great both in taste and in the fact you could do most of the work ahead of time for guests. The meat was very tender and surprisingly the ginger does go well with lamb. I never would have guessed! I would have liked the dipping sauce a bit thicker but other than that this dish gets two thumbs up from me.
- 2267.96 g leg of lamb, fat trimmed and deboned (weight after bone is removed)
- 44.37 ml finely chopped fresh ginger
- 3 clove garlic, finely chopped
- 9.85 ml low sodium soy sauce (regular is too salty)
- 1.23 ml dark sesame oil
- 4.92 ml rice vinegar or 4.92 ml distilled white vinegar
- 78.07 ml mirin or 78.07 ml sweet sherry
- 14.79 ml low sodium soy sauce
- 29.58 ml mirin or 29.58 ml sweet sherry
- 4.92 ml roasted sesame seeds
- 9.85 ml rice vinegar or 9.85 ml distilled white vinegar
- 1 green onion, chopped
- 1 small carrot, peeled and very thinly sliced
- 29.58 ml fresh ginger, grated
- 118.29 ml beef or 118.29 ml chicken stock
Directions See How It's Made
- Score the surface of the lamb, place in a shallow dish.
- Mix garlic.
- ginger, soy sauce,sesame oil, vinegar mirin and white pepper.
- Pour marinade over the lamb cover and refrigerate for at least 3 hours to overnight Heat oven to 450 degrees F.
- Put lamb in a roasting pan, reserve the marinade.
- roast 15 minutes.
- Lower temp to 325F and continue roasting the lamb basting with the reserved marinade.
- Roast to your preferred pink or well done about a total of 50 minutes (140F internal temp) Let the lamb rest before serving.
- Meanwhile mix the dipping sauce, serve along side slices of lamb at room temp.