Korean Crusted Roast Lamb Recipes

KOREAN CRUSTED ROAST LAMB

Korean crusted roast lamb image

The crust on this roast leg of lamb is based on a Korean barbecue marinade called bulgogi - perfect for a Sunday roast with a difference

Provided by Good Food team

Time 2h20m

Number Of Ingredients 14

Ingredients

bunch spring onions , roughly chopped
large piece of ginger
1 tbsp sesame oil
3 tbsp soy sauce
2 tbsp mirin
½ tsp golden caster sugar
2 tbsp sesame seeds
1 tsp black peppercorns
2kg whole leg of lamb
1 tbsp sunflower oil
Baby Gem lettuce leaves, to serve (optional)
shredded carrot , to serve (optional)
cucumber , to serve (optional)
Korean chilli sauce , to serve (optional)

Steps:

Put the spring onions, ginger, sesame oil, 2 tbsp of soy sauce, the mirin, sugar, half the sesame seeds and the peppercorns in a mini chopper and blitz to a paste. Stab holes all over the leg of lamb with a small sharp knife. Put the lamb in a dish and tip the paste over, massage it into the holes and where the meat naturally splits by the bone. If any of the paste falls off, pack back onto the lamb with your hands, then cover and put in the fridge to marinate for at least a couple of hours or overnight.
Take the lamb out of the fridge 1 hr before you want to cook it. Heat oven to 200C/180C fan/gas 6. Place in a large roasting tin and sit the lamb, crust-side up, on the rack. Pour any marinade into the roasting tin with 100ml water, then place in the oven. After about 30 mins, drizzle the crust with a little oil to help it crisp slightly, and if at any point it's becoming too brown, cover loosely with foil. The juices in the bottom of the pan will caramelise and become sticky, but top up with water if necessary so that they don't burn. Cook the lamb for 1 hr 30 mins if you like it pink by the bone but cooked. If you prefer it rare, cook for 10 mins less; if you prefer it more cooked, give it 20 mins extra.
About 10 mins before the lamb is done to your liking, scatter with the remaining sesame seeds and continue to roast. When the lamb is cooked, carefully lift it onto a board and add the remaining soy to the roasting tin. Taste and add a splash more mirin, soy and water if it needs it. Bring to the boil and scrape any crusty bits off the bottom of the tin, then pass through a sieve into a gravy jug. Serve the lamb with traditional roast accompaniments or with lettuce leaves, shredded vegetables and chilli sauce for a crowd to wrap up and enjoy.

Nutrition Facts : Calories 470 calories, Fat 28 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 50 grams protein, Sodium 1.6 milligram of sodium

KOREAN BARBECUED RACK OF LAMB

Korean Barbecued Rack of Lamb image

Lamb's subtly sweet gaminess works perfectly with the funky goodness of gochujang chile paste. The salt and sugar content of the simple Korean marinade acts as a brine for the lamb, producing a juicy interior when soaked overnight. In the final stage, the marinade is reduced, doubling as a sauce. I love using rack for this, since it's more tender and easier to work with than leg and a little more user-friendly than chops.

Provided by Chef John

Categories World Cuisine Recipes Asian

Time 8h50m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons gochujang (Korean hot pepper paste)
6 cloves garlic, crushed
¼ cup minced green onions, white and light green parts only
1 ½ tablespoons brown sugar
3 tablespoons rice vinegar
1 tablespoon sesame oil
¼ cup soy sauce
1 teaspoon kosher salt
2 (1 pound) racks of lamb, trimmed
kosher salt to taste

Steps:

Combine gochujang, garlic, green onions, brown sugar, rice vinegar, sesame oil, soy sauce, and salt. Whisk marinade until thoroughly combined.
Trim any excess fat along the surface of lamb. Cut a slash about 1 1/2 inches deep between each rib bone, stopping above the loin. Transfer racks to a zip-top bag. Place bag in a bowl; pour marinade inside. Seal the bag and massage the marinade onto the lamb. Marinate in the refrigerator, turning once or twice, 8 to 24 hours.
Remove racks of lamb to a plate and return marinade to the fridge. Blot off extra moisture from the fatty side of the lamb. Sprinkle more kosher salt on top.
Preheat grill to 350 degrees F (175 degrees C). Add racks fat side-down and cook until browned, 7 to 8 minutes. Flip and continue to cook until internal temperature reaches 125 degrees F (52 degrees C), 12 to 15 minutes more. Plate lamb and let rest for 10 minutes.
Pour the reserved marinade into a saucepan over medium-high heat. Bring to a boil; continue cooking until reduced to a glaze, 1 to 2 minutes more. Brush glaze over the lamb.

Nutrition Facts : Calories 420.7 calories, Carbohydrate 12.4 g, Cholesterol 97 mg, Fat 30 g, Fiber 0.4 g, Protein 24.2 g, SaturatedFat 11.7 g, Sodium 1626.3 mg, Sugar 6.9 g

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