Honey-and-miso slow-roasted leg of lamb

Ingredients

Method

• 10 garlic cloves
• 2 t coarse salt
• 1 heaped T white or red miso paste
• ¼ cup honey
• 1 x 2–2.5 kg leg of lamb
• to taste sea salt and freshly ground black pepper
• ½ cabbage, finely shaved
• 2 celery sticks, thinly sliced
• 4 radishes, shaved
• 2 T sesame oil

Method

Ingredients

1. Preheat the oven’s grill.

2. Crush the garlic with the coarse salt using the side of a knife or a mortar and pestle until a smooth paste forms. Mix in the miso and honey.

3. Season the leg of lamb lightly with salt and pepper, then rub the paste all over, coating it well.

4. Place the lamb under the grill for 5–10 minutes until the marinade begins to caramelise and brown.

5. Reduce the oven’s temperature to 170°C, cover the lamb tightly with foil and roast for 4–6 hours until cooked to your preference and the meat pulls apart easily.

6. Combine the cabbage, celery and radishes. Season with salt and drizzle with sesame oil, tossing well.

7. Rest the lamb before carving or shredding. Serve with the slaw and spoon over any pan juices.

Cook’s note:

If you want extra colour at the end, remove the foil and return the lamb to the grill for a few minutes until glossy and sticky.

more lamb recipes 

Videography: Kaylene Sauls
Photography: Shavan Rahim
Production: Bianca Strydom
Food assistant: Bianca Jones

Woolworths only sells A2 lamb – which means the meat will have a medium layer of fat. This layer is just enough to keep the meat basted during cooking, guaranteeing tender, moist lamb. Leg of lamb is super versatile: braai on a gas braai, slow roast it in the oven and serve whole for an impressive table centerpiece, or shred roasted lamb for multiple lunchbox options. Think in a wrap with tzatziki, as a pulled lamb burger with mint sauce, or in a traditional Middle Eastern shawarma. Whichever way you serve it, you're guaranteed melt-in-your-mouth, flavourful lamb every time you shop at Woolworths.