Gochujang Honey Glazed Leg of Lamb
Courtesy of Zimmysnook
6-8
20 minutes
80 minutes
This Gochujang Honey Glazed Leg of Lamb with carrot purée and sesame scallions is the ultimate showstopper for your next dinner. Juicy, perfectly roasted lamb gets brushed with a sticky-sweet Korean-inspired glaze, then paired with silky sesame carrot purée and sesame scallions for a burst of texture and flavor. It's the kind of meal that feels restaurant-worthy but approachable enough for a home cook. Once you make it, you'll be hooked on the balance of heat, sweetness, and umami!
Ingredients
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- 4.5 lbs (2 kg) local pasture-raised bone-in leg of lamb
- 2 tablespoons neutral oil, avocado or grapeseed
- Kosher salt and cracked black pepper
- 3 tablespoons gochujang paste
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame seeds
- 3 cloves garlic, finely grated
- 1 teaspoon fresh ginger, finely grated
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- 1.5 lbs (700 g) carrots, peeled and sliced
- 1 cup low-sodium chicken or vegetable stock
- 2 tablespoons unsalted butter
- 2 teaspoons toasted sesame oil
- 1 tablespoon rice vinegar
- Salt to taste
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- 4 scallions (green onions) thinly sliced on the bias
- 2 tablespoons neutral oil
- 1 tablespoon sesame seeds
- ½ teaspoon chili flakes
- Pinch of salt
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- Toasted sesame seeds
- Microgreens or cilantro leaves
- Lime wedges optional
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ProBond Forged 12.5” Skillet
ProBond Forged 2QT Saucepan
Provisions Mixing Bowls
OvenBond Quarter Sheet Pan
Directions
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Remove the lamb from the fridge 45 minutes before cooking and pat dry.
- Season generously with salt and pepper.
- Preheat the oven to 400°F (200°C) with the rack in the middle position.
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Whisk together the gochujang, honey, soy sauce, rice vinegar, sesame seeds, garlic, and ginger.
- Reserve a few tablespoons for brushing after roasting.
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Heat a large, oven-safe skillet (12.5 inches) over medium-high heat until hot.
- Add the oil and sear the lamb on all sides, about 3-4 minutes per side, until golden brown.
- Tip: The bone-in shape may not sit evenly in the pan; use tongs to tilt and rotate for full browning.
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Brush the lamb with a thin layer of glaze and transfer the skillet to the oven, uncovered.
- Roast for 45 minutes, brushing with glaze half way through, until the internal temperature reaches 130°F (54°C) at the thickest part (away from the bone).
- Remove from the oven and place on a cutting board, tent loosely with foil, and rest for 25 minutes. The temperature will rise to 135°F (57°C) for a rosy pink center.
- While the lamb is roasting, make the carrot purée & sesame scallions.
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In a small saucepan, simmer carrots with stock until tender, about 15 minutes.
- Blend with butter, sesame oil, and rice vinegar until smooth and creamy. Add a little stock if needed to reach your desired consistency.
- Season with salt and keep warm.
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Heat oil in a small skillet over medium heat.
- Add scallions and fry until lightly golden, about 1 minute.
- Stir in sesame seeds, chili flakes, and salt. Transfer to a paper towel to drain.
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Spoon a swoosh of sesame carrot purée onto each plate. Slice the lamb and layer it over the purée. Drizzle with pan juices and top with sesame scallions, toasted sesame seeds, and microgreens. Add a squeeze of lime for brightness if desired.
