Leg of lamb with a Korean rub

SPICY CHILLI AND SESAME FLAVOURS GIVE A NEW IDEA FOR A LEG OF LAMB AND YOU’LL LOVE OUR SPICY, STICKY POTATOES.

EASY/PREPARE AHEAD • READY IN 2 HOURS 45 MINS, PLUS MARINATING • SERVES 6-8

1 LEG OF LAMB (PART-BONED), AROUND 2.5KG

500G MINI NEW POTATOES

2TSP SESAME OIL

3TBSP SWEET CHILLI DIPPING SAUCE 1TBSP TOASTED SESAME SEEDS FOR THE KOREAN RUB 100ML SOY SAUCE

3TBSP RICE WINE VINEGAR 2TBSP HONEY

3TBSP GOCHUJANG*

50G MISO PASTE

2TSP SESAME OIL

5 GARLIC CLOVES, CRUSHED

1 MAKE SMALL INCISIONS IN THE FLESH OF THE LAMB. MIX TOGETHER ALL THE RUB INGREDIENTS AND RUB INTO THE LAMB, GETTING THE MIXTURE RIGHT INTO THE INCISIONS. COVER AND LEAVE TO MARINATE OVERNIGHT FOR AT LEAST 4 HOURS. 2 TO ROAST THE LAMB, PUT IT INTO A ROASTING TIN DOUBLE-LINED WITH STRONG FOIL. HEAT THE OVEN TO 180C, GAS 4. SEASON THE LAMB THEN ROAST FOR

2 HOURS 30 MINS, COVERING AFTER

1 HOUR WITH FOIL.

3 TO PREPARE THE POTATOES, SIMPLY STEAM OR BOIL THEM UNTIL TENDER THEN ADD THE SESAME OIL, DIPPING SAUCE AND SEEDS. SERVE THE CARVED LAMB WITH THE POTATOES AND STEAMED GREEN BEANS. Per serving: 787-590 calories,

37-28g fat (15-11g saturated),

26-19g carbohydrate W&H