Roast leg of lamb with honey soy glaze

Lean into Chinese flavours for your Christmas lamb

Serves

6 - 8

Prep Time

2 hrs

Cook Time

1 hr 30 mins

This roast leg of lamb with a honey soy glaze is the perfect centrepiece for your Christmas feast. Tender and juicy, the lamb is complemented by a rich, flavourful glaze that balances the sweetness of honey with the savoury depth of soy sauce. The glaze caramelises beautifully during roasting, creating a deliciously sticky, glistening finish that will have everyone at the table asking for seconds.

Whether you're celebrating with family or friends, this dish brings a festive touch to any holiday meal.

Beef + Lamb New Zealand

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Ingredients

Roast lamb

1 Quality Mark lamb legi
on the bone
6 garlic cloves
cut into slivers
1 Tbsp olive oil
salt and pepper

Glaze

½ cup soy sauce
¼ cup sweet chili sauce
¼ cup honey
2 Tbsp sesame oil

Method

Remove the leg of lamb from the fridge 2 hours before you wish to start cooking. This brings it to room temperature and ensures and even cook.

Preheat the oven to 220ºC.

To make the honey soy glaze mix all the ingredients in a small saucepan and gently simmer. Reducing the sauce until it has slightly thickened and becomes syrupy. Set to one side while you cook the lamb.

Make 1 inch deep incisions all over the meat using a small knife, and insert the garlic slivers into these holes. Oil the surface and season generously with salt and pepper.

Place the lamb into a baking dish lined with baking paper and insert into the oven to cook for 15 minutes.

After 15 minutes, reduce the temperature to 180ºC and cook for a further hour.

After an hour remove the lamb from the oven and check for desired cooking preference using a meat thermometer.

Medium should read around 65ºC. Adjust your cooking time to suit your preference (15 minutes less for medium rare, 15 minutes more for well done).

Rest the lamb for at least 15 minutes before carving.

To glaze the Lamb, in the last 10 minutes of cooking time brush it generously with the honey soy glaze. Glaze the lamb again before and after resting the meat.