How to make my SUPER TENDER roast lamb recipe 🙌 | Marion's Kitchen

Score the fat on the leg of lamb in a diagonal and diamond pattern.

Prepare the marinade by mixing miso paste, soy sauce, and honey.

Slice red onions in half and place them in the roasting tray as a trivet.

Add rosemary on top of the onions in the tray.

Place the lamb on top of the onions and pour the marinade over it, rubbing it in well.

Marinate the lamb overnight in the fridge.

Preheat the oven and add sliced tomatoes around the lamb in the tray.

Pour 2 cups of Chinese cooking wine into the bottom of the tray for moisture.

Cover the lamb with baking paper and then tightly seal it with foil.

Cook the lamb in the oven at low heat for 3.5 hours.

Prepare the sauce by warming whole peeled tomatoes, miso paste, oyster sauce, vinegar, and Chinese five spice in a pan.

Add star anise to the sauce mixture and warm until bubbling, mashing the tomatoes slightly.

Remove the lamb from the oven and scoop out the pan juices, adding them to the sauce.

Drizzle some pan juices back over the lamb and increase the oven temperature.

Return the lamb to the oven for an additional 30 minutes to develop a charred color.

Heat the sauce until warm, incorporating the pan juices.

Serve the lamb with the sauce on the side and garnish with fresh rosemary.

Equipment Needed

Spice Level: