Who doesn't love a roast with all the trimmings? Roast potatoes, pumpkin, caulieflower au gratin, gravy? Whats your favourite? Chicken? Beef? Lamb?
Personally I love a roast leg of lamb - usually with rosemary, garlic, mint sauce and gravy. OOOooooooh, what a winter warmer!
It can be a bit stogey, and also a little repetetive - so, wandering around the net, i decided to do something different. A Korean style roast lamb with a crisp salad to refresh - and wasn't it straight out of flavout town (quoting my house mate there!).
To Change up your favourite roast it's as simple as changing the marinade!
- 3 Spring onions - roughly chopped
- 3 cm fresh ginginer, peeled and roughly chopped
- 1 teaspoon sesame oil
- 1/4 cup soy sauce
- 1 tablespoon mirin
- 2 tablespoons brown sugar
Place all ingredients into a food processor or similar and blend into a paste. Rub it over your leg of lamb, cover and refridgerate for a few hours. Even better - over night.
Roast your lamb to your liking - for me it's medium rare. and serve with cos heart lettuce leaves to wrap, cucumber, shredded carrot and thinkly sliced lamb. Dress with a little roasted sesame Kewpie mayonaise and some Korean style BBq sauce.
Korean Style BBQ Sauce
In a small saucepan bring to a simmer for 5 minutes.
- 3 Tablespoons soy sauce
- 3 Tablespoons brown sugar
- Dash mirin
- 1 cm ginger, finely chopped
- 1 clove garlic, finely chopped
- a few drops sesame oil
- 1 Tablespoon tomato sauce