Sticky roast lamb
If you are looking to do something different with your lamb joint for Sunday lunch, try this recipe
- Serves4
- Preparation Time15 mins
- Additional Time2 hours refrigerating time
- Cooking Time1 hour 30 mins
Nutrition per serving
- Energy166 Kcals
- Fat4.8g
- Saturated Fat0.6g
Ingredients
- 1 leg of lamb (approx. 1.25kg)
- 150ml (5fl oz) Kikkoman Teriyaki Marinade
- 100ml (3½fl oz) honey
- 1 red chilli, roughly chopped
- 4 spring onions, roughly chopped
- 30ml (2 tbsp) coriander, roughly chopped
- 4 garlic cloves, roughly chopped
- 1 onion, roughly chopped
Method
To prepare the marinade, place all the ingredients, other than the lamb, into a food processor and blend until combined. Make small incisions into the lamb leg and massage the marinade into it until well coated. Place in a plastic bag, seal and refrigerate for two hours, or time-permitting, overnight. To cook, transfer the lamb from the bag into a large roasting tin, and place in a preheated oven at 180°C/Gas 4 for 1 1/2 hours.
Leave to rest for 10-15 minutes before carving. Delicious served with roast potatoes and seasonal vegetables.
