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25 minutes
75 minutes
100 minutes
- 80ml hoisin sauce
- 1 tsp Chinese five spice
- 1.6kg leg of lamb or Easy Carve lamb leg
- 1 bunch baby bok choy, quartered
- 1 bunch Dutch carrots, trimmed peeled
- 125g baby corn, halved
- Steamed white rice, to serve
- Preheat the grill to medium heat. Mix the hoisin sauce with the five spice. Coat the lamb with the mixture. Set the lamb on a rack above a baking dish filled with water. Cover and roast for 1-1 1/4 hours for medium doneness, adding water to the baking dish as needed during cooking.
- Place the mixture onto a tray and gently cover it with foil. Let it rest undisturbed for 10-15 minutes.
- While the lamb is resting, blanch the bok choy, carrots, and corn in boiling water. Drain and arrange alongside the carved lamb and rice. Finish by drizzling everything with extra hoisin sauce before serving.
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