Prep Time: 20 minutes (plus 6–24 hours marinating)
Cooking Time: 1 hour 30 minutes – 2 hours
Total Time: 2 hours 30 mins plus marinating time
Serving Size: 6–8 people
This Japanese-inspired miso and wholegrain mustard roast leg of lamb combines rich umami flavours from miso, soy, and mirin with citrus and sesame for a deeply savoury, slightly sweet glaze that perfectly complements the tender, slow-roasted meat.
Ingredients
- 1.8–2.2 kg leg of lamb
For the marinade
- 3 tbsp white miso paste
- 2 tbsp wholegrain mustard
- 2 tbsp fresh soy sauce
- 2 tbsp mirin
- 1 tbsp sake (optional, but recommended)
- 2 tbsp honey or brown sugar
- 1 tbsp sesame oil
- 4 cloves garlic, grated
- Zest of 1 yuzu or lemon
- 1 tbsp yuzu juice (or lemon juice)
- Freshly ground black pepper
Method
- In a bowl, combine all of the marinade ingredients and mix until smooth and glossy.
- Pat lamb dry and score the fat lightly.
- Rub marinade generously all over, pushing into cuts.
- Cover and marinate in the fridge for 6–24 hours (longer = deeper flavour).
- Bring to room temperature for 1 hour before cooking.
- Preheat oven to 200°C (180°C fan).
- Place lamb on a rack in a roasting tray (add a splash of water or sake to tray).
- Roast for 20 minutes to caramelise the glaze.
- Lower heat to 170°C (150°C fan) and continue cooking:
Medium-rare: ~15 min per 500g
Medium: ~20 min per 500g
Baste every 20–30 minutes with pan juices.
Optional: Brush with extra marinade in the last 20 minutes for a sticky glaze.
- Rest under foil for 15–20 minutes before carving.