Korean crusted roast lamb

Korean crusted roast lamb

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(2 ratings)

Prep: 20 mins Cook: 2 hrs plus 2 hrs marinating


Serves 6
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

Nutrition and extra info

Nutrition: per serving

  • kcal470
  • fat28g
  • saturates12g
  • carbs4g
  • sugars3g
  • fibre1g
  • protein50g
  • salt1.6g
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  • bunch spring onions, roughly chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • large piece of ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tbsp sesame oil
  • 3 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 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
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • Baby Gem lettuce leaves, to serve (optional)
  • shredded carrot, to serve (optional)



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • cucumber, to serve (optional)
  • Korean chilli sauce, to serve (optional)


  1. 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.

  2. 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.

  3. 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.

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Comments, questions and tips

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26th Dec, 2016
Absolutely delicious and looking forward to the leftovers! A note on the recipe though: I had to add quite a bit of water to the roasting tin (probably about half a litre in the end) to avoid burning.
18th Dec, 2015
Big hit with my husband and self. Tastes fantastic. Making this a second time tonight and plan to serve to friends on New Year's Eve
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