Gochujang-Honey Roast Lamb with Kimchi Roast Potatoes (Australian × Korean)
Lamb marinated in gochujang, honey, soy and ginger, roasted to a glossy sweet-spicy glaze and served with roast potatoes tossed with kimchi until crisp-edged: a Korean Sunday roast.
Method
Mix the gochujang, half the honey, the soy sauce, grated garlic and ginger and the sesame oil. Score the surface of the lamb in a shallow criss-cross, spread the marinade all over, cover and refrigerate for . Take it out 30 minutes before roasting.
Add in this stepBoneless lamb leg roast (a lamb rump for 1–2 servings) 500 gGochujang (Korean chilli paste) 1½ tbspHoney ¾ tbspSoy sauce 1½ tbspGarlic cloves, grated 3Fresh ginger, grated 10 gToasted sesame oil 1½ tsp
Preheat the oven to 190 °C for . Gochujang and honey burn easily, so the oven is a little cooler than for a classic roast.
ovenCut the potatoes, skin on, into 3 cm pieces, toss with the oil and salt, spread in one layer on a 25×20 cm baking tray and roast for , turning once halfway. If they are done before the lamb, move the tray to the lowest shelf and cover it with foil so they stay hot without burning and are ready together with the lamb.
Add in this stepPotatoes 400 gOil (for the potatoes) 1½ tbspSalt (for the potatoes) ½ tsp
Ten minutes after the potatoes go in, put the lamb in a 22×18 cm roasting tin lined with baking paper (it makes cleaning off the sticky glaze easy), cover loosely with foil and roast for . For the last 10 minutes, remove the foil, mix the remaining honey with 1 tbsp of the pan juices and brush it over the lamb for a shiny glaze. Take it out when the thickest part reads 57 °C (medium-rare) to 62 °C (medium).
Add in this stepHoney ¾ tbsp
Cut the kimchi into bite-sized pieces and stir it through the potatoes before they are done, then keep roasting. The kimchi edges char slightly and turn nutty, and the potatoes pick up its tangy heat.
Add in this stepWell-fermented cabbage kimchi, squeezed dry 120 g
Rest the lamb on a board under foil for , then slice 1 cm thick across the grain. Serve with the kimchi potatoes, scattered with sliced spring onions and sesame seeds. It is also great wrapped in lettuce or perilla leaves.
Add in this stepSpring onions 2Toasted sesame seeds 1 tsp
Cook's tip
If the glaze starts to burn, put the foil back on. For less heat, use less gochujang and a little more honey. Squeeze the kimchi well or the potatoes turn soggy.
Cooking it at camp
Marinate the lamb at home and carry it in its zip bag in a cooler. At camp, cook it over indirect heat on the coal-free side of a lidded charcoal grill, then char it briefly over the hot side at the end to set the glaze. Pan-roast the potatoes and kimchi in a cast-iron pan. Keep raw meat below 5 °C.