Wine match: Selaks Reserve Marlborough Pinot Gris
1 leg of lamb (2.5kg approx)
1 tbsp fresh thyme leaves
freshly cracked black pepper
For the marinade:
8 tbsp Hot pepper paste (jochujang)
4 tbsp white wine
2 tbsp mirin
1 tbsp soy sauce
1 tbsp garlic paste (fresh garlic crushed into a paste using a mortar & pestle or garlic crusher)
1 tbsp ginger paste (fresh ginger)
juice of one lemon
Combine all of the marinade ingredients in a small bowl to form a wet paste. Using a small knife, make 1cm incisions into the lamb leg meat every 3cm. Coat the lamb leg liberally with the hot pepper marinade, ensuring the marinade goes into the cuts you have made. Sprinkle over the picked thyme and finish with freshly cracked pepper. Cover and allow the lamb to marinate in the refrigerator for 24 hours.
Pre heat your oven to 180 C. Remove the lamb from the refrigerator and stand at room temperature for 30 minutes before placing in the oven, this will allow for an even roast. Place your marinated lamb leg in a roasting tray and roast for approximately 1 hour 15 minutes for a medium rare result. Remove from oven and allow to rest for 20 minutes before carving.
Serve with fresh cucumber and toasted sesame to cleanse the palate.
Note: Hot pepper paste and mirin are available at Japanese food stores. Our family enjoys this roast lamb with minted potatoes, roasted squash & a cherry tomato salad.